AMERICONE DREAM ICE CREAM RECIPES

Steps:

• Add the cream and brown sugar to a medium saucepan. Scrape the seeds from the vanilla beans into the pot. Warm over medium heat, whisking until the sugar has dissolved and any clumps of vanilla seeds are broken apart. Remove the ice cream base from the heat and add the milk.
• Chill the ice cream base thoroughly in the refrigerator, for at least four hours or overnight.
• An hour before you’re ready to churn, place the ice cream base in the freezer, then freeze in your ice-cream maker according to the manufacturer’s instructions (I have to freeze mine for at least 24 hours)
• Melt chocolate in the microwave or a double boiler. If the chocolate is too thick, thin it out with a bit of heavy cream and/or butter. Coat waffle cones in chocolate using a spoon. You can also use your finger to spread the chocolate evenly in a thin layer. Place the waffle cones on a parchment lined cookie sheet to harden. Once the chocolate has hardened around the waffle cone, gently break the cones into bite-size pieces. The waffle cones can be done 24 hours in advance.
• Mix the sugar, cream, butter, and salt in a saucepan over medium-low heat. Cook while whisking gently for 6-7 minutes, until the caramel gets thicker. Turn off the heat and add the vanilla. Let cool until room temperature.
• Make sure your ice cream maker and the storage container you are using have been in the freezer for at LEAST 24 hours.
• Turn on the ice cream maker and pour in the ice cream base, churn the ice cream according to the manufacturer’s directions (mine takes 19-20 minutes).
• At the very end, add the chocolate covered waffle cones and mix for a few seconds, until they are evenly distributed.
• You will want to layer the ice cream and the caramel in the storage container you're going to use. Start by adding the ice cream first, then a generous drizzle of caramel, then ice cream, then more caramel, etc. Repeat until you are out of ice cream.
• Freeze for a couple hours before enjoying.