- 1 ice-cream cone
- 50g dark chocolate
- 5 pistachios
Today I wore a ski jacket to feed the ducks so I guess you could say summer isn’t quite here yet. That doesn’t mean we can’t all enjoy an ice-cream though. My eldest son disappointed me immensely as a baby by showing zero interest in ice-cream. Unperturbed Mr B and I selflessly set out on a crusade to introduce him to joys of the cold stuff by feeding him a spoonful every Saturday. He’s 4 this year and you could say our hard work has paid off.
This is a simple idea that I am disproportionately excited about. Already I dream of stem ginger attached to my ice-cream cones in great sugary cubes… macadamia nuts on white chocolate and of course praline of any kind set into rock hard caramel, like an ice-creamy toffee apple but without the fruit, which frankly always ruins it for me.
1 ice-cream cone
50g dark chocolate
5 pistachios, shelled and chopped
Grab a glass and set aside – you want a tumbler type glass where the top of your cone clears the rim of the glass. Take the dark chocolate, break into pieces and then melt in the microwave in short blasts. Mine took a minute to get to the almost molten stage, then a few stirs with a teaspoon to get it all the way there.
Let the chocolate sit in the bowl/cup/whatever you melted it in until it starts to harden a little. Once it’s at the still-mixable but visibly-thicker stage, spoon it into your cone with a teaspoon being careful to get a good covering on the inside and also a little around the edges.
Take your chopped pistachios and sprinkle into the cone and around the edge. Prop the cone in the glass to set completely before filling with ice-cream. You can fill it before it’s set but for me the crunch of thick, thick set chocolate is worth waiting for.
I mean seriously, how good does that look. I’m already thinking some cocktail themes could work here. Toasted coconut on a white chocolate covered cone filled with Malibu and pineapple sorbet?
I’m off to buy some kulfi.