Hello world! Welcome to my ice cream blog 🙂
I’ve thought long and hard about what I would like to say in this very first post, calling on years and years of ice cream eating experience for inspiration (and trust me, I’ve eaten A LOT of ice cream). Then I decided that it would only be appropriate if I kick this blog thing off right by dedicating some time to the flavor that started it all for me: mint chocolate chip. So listen up, mint chocolate chip – this one’s for you!
Mint chocolate chip was my go-to flavor throughout most of my childhood. After all, what kid doesn’t love mint chocolate chip? I’m convinced that even if you hate the minty flavor, the pure and simple fact that it is GREEN and LOVELY and WONDERFUL should be enough to warrant a spoonful or two now and again.
To be clear, I don’t love all mint chocolate chip ice cream; I have very specific requirements. Behold:
1) Mint choclate chip must be green. Yes, I realize that I am not 6 years old and there are plenty of delicious mint varieties that are white in color. But really, what’s the point? If it’s not green, I don’t want it.
2) It must have big, fat chocolate chips that are long and rectangular-shaped. Any other form is unacceptable (I’m talking to you, chocolate flakies). The chocolate must be shiny and dark, almost waxy in texture, so that it can properly stand out against the mint green color and provide a satisfying crunch/snap/munch while being eaten.
3) Lastly, mint chocolate chip must be served on a waffle cone. I have no reasonable argument for this other than the fact that cones are generally more fun than bowls, and mint chip is suppose to be fun! Green ice cream is meant to make a mess – embrace it!
Although I’ve spent my adult years trying to expand my palette (hello, bone marrow), at the end of the day, I’m still very much a Beef-n-Cheddar and curly fries kinda gal. Yes, all of the trendy lavendar-lemon-rosemary-honey ice cream concoctions out there are quite lovely, but mint chocolate chip is one of those uncomplicated staple flavors that the world will love forever, like chocolate and strawberry but even perhaps a little more special. Really, mint chocolate chip is the reason that I fell in love with ice cream, and consequently, why I started this blog.
So, Mint Chocolate Chip, I celebrate you in all of your simple glory, and to show you my appreciation for the years of happiness that you have bestowed upon me, I offer you this homemade waffle cone to make your home.
Homemade Waffle Cones
Yield: 4 to 6 cones
1 whole egg + 1 egg white
1/4 tsp salt
1/4 cup white sugar
1/3 cup + 1/4 cup flour
2 tablespoons melted butter, cooled to room temperature
1. In a medium sized bowl, mix the eggs and salt until evenly combined, about 1 minute.
2. Add the sugar, and beat for 2 minutes, until combined.
3. Gently add the first 1/3 cup of flour, stirring until it is absorbed into the batter.
4. Add the second portion of flour, then stir until all flour is incorporated and batter is smooth.
5. Add the melted butter, and stir until blended.
6. Add about 1/8 cup of batter to preheated waffle cone iron, and let cook until the waffle iron setting indicates that the waffle is finished. You want the cone to be a golden brown – if the waffle isn’t as dark as you would like it, feel free to leave it in the iron for a few more minutes (just make sure it doesn’t burn!)
7. Remove the waffle from the iron with a spatula and immediately place onto a hot towel. Use the towel to tightly wrap the waffle around a cone form, making sure you pinch the bottom of the cone so that ice cream cannot leak out in the future (Or, you can just add a mini marshmallow or some chocolate chips). Hold the cone around the mold for a few seconds to ensure it sets its shape, then place in a drinking glass or cone holder to allow it to cool.
Finished cones should last a few weeks when stored in an airtight container.
A quick note: If you don’t have a waffle cone iron, you can try baking the cones on a parchment-lined cookie sheet at 350°. I’ve never tried it before – I needed to justify my somewhat pricey waffle cone iron purchase, and thus needed to ensure that I had no alternative cone-making methods available :)I have, however, tried this recipe in a Belgian waffle maker. Makes a huge mess – just don’t even bother!
Mastering the cone making process takes time and practice; you might want to double the recipe to allow for a test batch. You’ll learn what works best with your iron as you go. And don’t worry if your cones aren’t perfect– that’s the beauty of homemade things, isn’t it?