INGREDIENTS

INSTRUCTIONS

Bring cream and half and half to simmer in heavy medium saucepan.
Whisk yolks and 6 tablespoons sugar in medium bowl. Gradually whisk  in
hot cream mixture.  Return mixture to saucepan; stir over medium heat
until custard  thickens and leaves path on back of spoon when finger is
drawn  across, about 4 minutes; do not boil. Strain custard into
another  bowl. Add white chocolate; whisk until melted and smooth.
Chill until  cold.  Toss berries, mangoes and remaining 7 tablespoons
sugar in bowl; let  stand 10 minutes. Puree mixture in blender. Mix
puree into cold  custard. Transfer custard to manufacturer's
instructions. Transfer to  container; freeze overnight.  Spoon small
amount of ice cream into 1 cone, packing gently. Dip  large ice cream
scoop into hot water. Scoop large ball of ice cream  onto cone,
pressing gently. Stand cone in small glass; place in  freezer. Repeat
with remaining cones and ice cream. Freeze 2 hours.  For dipping and
decorating:  Place white chocolate and 1/2 cup oil in medium metal
bowl. Set bowl  over saucepan of simmering water; stir until chocolate
is melted and  smooth. Remove bowl from over water; cool until barely
lukewarm,  about 5 minutes. Working quickly and tilting bowl, dip ice
cream end  of cone into chocolate, turning to coat. Shake cone,
allowing excess  chocolate to drip into bowl. To decorate with
sprinkles or chocolate  shavings, immediately sprinkle dipped cone with
topping of choice.  Stand cone in small glass; freeze. Repeat with
remaining cones.  To decorate with tinted white chocolate dots, freeze
dipped cones.  Cut out three 10-inch parchment squares. Fold 1
parchment square  diagonally in half, forming triangle. Twist corners
of long side of  triangle toward each other and roll to form tight
cone. Seal outside  seam with tape to secure. Repeat with remaining
parchment squares.  Rewarm remaining white chocolate in bowl over
simmering water,  stirring occasionally. Place 1/4 cup melted white
chocolate in each  of 3 small bowls. Mix 3 drops red coloring into
first bowl, 3 drops  green coloring into second bowl and 2 drops each
of red and yellow  coloring into third bowl; stir to blend. Spoon each
tinted chocolate  into separate parchment cone; fold wide ends over to
seal. Cut off  tip to form 1/4-inch-wide opening. Pipe tinted dots all
over white  chocolate-coated cone. Stand cone in small glass; freeze.
To decorate with bittersweet chocolate, freeze dipped cones. Form
parchment cone as described above. Combine bittersweet chocolate and
remaining 2 teaspoons vegetable oil in small metal bowl. Set bowl  over
sauce pan of simmering water, stir until chocolate is melted and
smooth. Remove from over water, cool slightly. Spoon some of  chocolate
mixture into parchment cone and fold wide end to seal. Cut  off tip of
parchment cone to form 1/8-inch-wide opening. Tilt bowl  slightly and
dip 1 side of white chocolate-coated cone into melted  dark chocolate,
allowing excess to drip back into bowl. Pipe  chocolate across top of
cone in zigzag lines.  Stand cone in glass; freeze until chocolate
sets. (Can be made 1 week  ahead. Wrap each cone in plastic and
freeze.)  Makes 6.  Bon Appetit August 1993

A Message from our Provider:

“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”

Nutrition (calculated from recipe ingredients)
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Calories: 4735
Calories From Fat: 2662
Total Fat: 306.5g
Cholesterol: 1248.3mg
Sodium: 1734.1mg
Potassium: 4580.8mg
Carbohydrates: 496.8g
Fiber: 42g
Sugar: 301.3g
Protein: 58.4g