“I’ve been looking forward to this for 364 days.” ~ someecards
Folks, you guessed it! Today is the ONE year anniversary of 365scoops, and what a year it’s been!
Since we started last April 5th we’ve:
- Had more than 28,000 hits
- Published over 90 different flavors
- Created twitter, facebook and pinterest pages
- Hosted large-scale ice cream tastings
- Taught ice cream-making classes
- Written for many other blogs including Cook Kosher, JCarrot and The Nosher
- Been interviewed by Scoop On Cones and featured on My Upper West
- And, most exciting, we’re selling these outrageously delicious artesanal creations!
In honor of 365scoops’ anniversary, receive 10% off your next order throughout the month of April. Mention code 365ANN and consider it done!
Many people ask why I named this blog 365scoops. Simply put, I believe that everyone should eat ice cream daily, heck, a scoop a day keeps the doctor away! So, in honor of that motto, I’ve created a very special birthday ice cream treat.
Here’s to a wonderfully sweet, rich, fun and fulfilling year. Happy Anniversary 365scoops, I love you!
Vanilla Bean Ice Cream with Salted Caramel and Milk Chocolate/White Chocolate Covered Waffle Cones
Ingredients: Ice Cream
3 cups half-and-half
3 egg yolks
3/4 cup sugar
1 tbs vanilla bean paste
1 tsp vanilla extract
Salted caramel (recipe below)
1 cup chopped chocolate covered waffle cones (recipe below)
Ingredients: Salted Caramel
1/2 cup granulated sugar
3 tablespoons unsalted butter
A few grinds of sea salt
1/3 cup heavy cream
Method: Salted Caramel
Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice copper color.
Add the sea salt and butter and stir until the butter melts. Lower the heat and slowly drizzle in the heavy cream, whisking the whole time. The sauce will foam and hiss; just ignore it and whisk until the sauce is smooth. Taste it and if you think it needs more sea salt, grind in a bit more. Set aside until needed. This can be stored in the refrigerator for up to a week, but you’ll be using it all in this outstanding ice cream!
Ingredients: Chocolate Covered Waffle Cones
1 cup waffle cones, broken into small- medium pieces
1/2 cup melted milk chocolate chips
1/2 cup melted white chocolate chips
Freshly ground sea salt (optional)
Method: Chocolate Covered Waffle Cones
Carefully break the waffle cones into small-medium pieces.
Heat the milk chocolate chips then the white chocolate chips in the microwave for 30 seconds. Stir and heat again for 10 seconds. Stir and repeat until the chocolate chips are melted. Be careful not to burn the chocolate!
Dip half of the pieces of cone into the chocolate and coat completely. Repeat with the white chocolate. Place the chocolate covered cone pieces on a parchment-paper lined baking sheet, and if you want, drizzle with freshly grated sea salt. Let the cone pieces harden in the refrigerator for approximately 35 minutes and reserve for later.
Method: Ice Cream
In a saucepan heat the half-and-half until small bubbles form around the sides. Set aside. While the mixture is heating, whisk together three egg yolks and sugar in a large heat-proof bowl until the mixture thickens and turns a pale yellow. Temper the eggs by slowly pouring in the heated half-and-half and whisking together. Pour this mixture back into the saucepan, add in the vanilla bean paste and vanilla extract. Heat the mixture until it reaches 175 degrees or is thick enough to coat the back of a wooden spoon. Let cool completely before refrigerating for 1-2 hours.
The Great Assembly
Once the ice cream is chilled, pour into the base of an ice cream maker and churn according to the manufacturer’s instructions. Approximately 5 minutes before the mixture is done churning pour in the chocolate covered waffle cone pieces. Once done churning you’ll need to assemble the ice cream with the salted caramel swirl. Scoop 2 tbs of caramel on the bottom of the freezer safe container. Layer with a hefty scoop of ice cream. Repeat until you fill the container, each time digging the spoon to the base of the ice cream and swirling very gently so that the caramel swirls throughout the ice cream.
Top with a few extra chocolate covered waffle cone pieces for good measure and return to the freezer to harden. When you’re ready to eat it, grab and spoon and dive in!
The Verdict: TERRIFIC!!! What a wonderful way to celebrate this most auspicious day….365 days of 365scoops! The Hubby and I had friends over to celebrate this occasion and they absolutely loved the ice cream. In fact,