Crispy waffle cones, dipped in chocolate and nuts, then topped with a moreish pistachio and praline ice cream. There’s nothing quite like homemade ice cream, even on a cold day!
For the crème anglaise, heat the milk, cream and vanilla pod in a pan over a medium heat to just below boiling point. Remove from the heat and leave to stand. Remove the vanilla pod and set aside.
In a large bowl, whisk the egg yolks and caster sugar together to ribbon stage. Pour over the warmed milk, whisking continuously. Pour the mixture back into the pan and cook over a very low heat for 3–4 minutes whisking continuously until smooth and thick enough to coat the back of a spoon.
Remove from the heat and pass the crème anglaise through a sieve into a clean bowl, then leave to cool, then chill.
For the praline, heat the caster sugar in a pan over a medium heat, without stirring, until the sugar dissolves and turns a deep amber colour. Add the pistachios and swirl them around in the pan, then pour the praline onto one half of a silicone mat. Fold the other half of the silicone mat over the praline while still warm and using a rolling pin, roll the praline out flat. Leave to cool and set hard, then peel off the mat and roughly chop into small pieces (but not fine).
For the pistachio paste, tip the pistachios into the bowl of a food processor with the pistachio oil and blitz for 3–4 minutes to a smooth paste, scraping down the sides of the bowl when necessary.
For the ice cream, add the pistachio paste to the chilled crème anglaise and blend with a stick blender. Add the food colouring a little time until the required colour is achieved. Pour the mixture into an ice cream machine and churn ice cream according to manufacturer’s instructions. Just before the ice cream is firm, add two-thirds of the pistachio praline. Scrape the ice cream into an ice cream container and freeze for 1–2 hours until firm.
For the ice cream cones, in the bowl of stand mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. Add the salt and 1 tablespoon of the icing sugar then whisk until stiff peaks form.
Using a spatula, gently fold in vanilla extract and the remaining sugar, then fold in the flour and melted butter, until smooth.
Heat a waffle cone maker according to manufacturer’s instructions. Spray the cooking plates with oil. Place a heaped tablespoon of the batter in the centre of the cooking plate and close the lid.
Cook for 2–3 minutes until dark golden. While the waffle is warm, carefully roll it around the cone roller to form a cone shape, then leave to cool. Repeat with the remaining batter to make 6 cones.
Place the chopped pistachios in a small bowl or cup large enough to dip the rim of the cone into. Melt the chocolate chips in a heatproof bowl over a pan of gently simmering water, stirring occasionally until smooth. Dip the rim of the ice cream cones into the melted chocolate. Gently shake the cone to remove any excess chocolate then dip into the chopped pistachios. Leave to set.
For the chocolate sauce, melt the chocolate chips in a heatproof bowl over a pan of gently simmering water, stirring occasionally until smooth, then remove from the heat and stir in the coconut oil until melted. Leave to cool (but not set) then pour into a squeezy bottle.
To serve, scoop the ice cream into the cones, then top with chocolate sauce. Sprinkle with the remaining pistachio praline.