For die hard lovers of the ice cream cone, here's an ice cream that tastes just like one. In our testing, packaged sugar cones made for a more flavorful ice cream than packaged waffle cones.
Because of all the cones blended into the base, this ice cream is very rich and a little chewy when fully frozen. For a softer, more custard-like texture, serve it right away as soft serve or after hardening in the freezer for just a few hours.
- 6 egg yolks
- 1/2 cup sugar
- 3 cups half and half (or 1 1/2 cups each cream and whole milk)
- 6 sugar cones (2.5 ounces / 71 grams), roughly crumbled
- 1 tablespoon vodka
- 1/2 teaspoon kosher salt
Adjust oven rack to middle position and preheat to 350°F (180°C).
In a heavy-bottomed saucepan, whisk egg yolks together with sugar until very well combined, pale yellow in color, and slightly thick. Whisk in half and half until well combined, then bring saucepan over medium heat. Cook, stirring frequently, until a custard forms on the back of a spoon and a finger swiped across the back leaves a clean line, or until custard reaches 170°F.
In the meantime, place sugar cone crumbles in a single layer in a sheet pan and toast in oven until they darken in color and begin to smell toasted, 2 to 3 minutes, keeping an eye on them to ensure they don't burn. Carefully transfer toasted cone crumbles to a blender.
Strain cooked ice cream base into blender carafe, cover, and let sit for 15 minutes, then blend until cones are completely puréed into base, about 30 seconds. Add vodka and salt to taste. Strain into an airtight container and refrigerate, or into a bowl over an ice bath, and chill until base cools down to 40°F.
Churn base according to manufacturer's instructions. Serve right away as soft serve or transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.
Ice cream maker, blender