INGREDIENTS

INSTRUCTIONS

ICE CREAM
FOR DIPPING AND DECORATING
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:

“Been falsely accused of the most awful things? Then you know how God feels”