Nothing says summer like a trip to the ice cream parlour. Vanilla, chocolate and swirl cones await the topping of your choice. Often we fail to notice the expertise that goes into hand-dipping a soft serve cone. The goodies on top make the experience complete. Pondering the craft makes you appreciate the effort, as the ice cream melts in your mouth on a hot summer day.
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The Full Dip
A soft serve cone dipped in chocolate is a true icon. To assure full coverage and adhesion, make sure the dipping compound has a temperature between 22.2 and 27.8 degrees Celsius and stir it before each use. Next, assure your ice cream is fixed securely to your cone before it takes the plunge. Insert the dessert upside down into the compound for three seconds, taking care to slightly overlap the cone. Carefully remove the cone from the dip and allow it to set in the inverted position for 10 seconds. Turn the cone upright and serve.
The Half and Half Dip
Dipping your ice cream in two different flavours creates a unique finish and an extra tasty treat. For this method, follow the steps for a fully dipped cone, using either dark or white chocolate as the base. Once the first layer has set, re-dip half of the cone into the remaining flavour, taking care to allow it to set in the inverted position for 10 seconds. When your masterpiece is done, turn upright and enjoy.
The Crunchy Dip
For added texture, you can finish off your dipped cone with rice puffs, cookie crumbles or cereal flakes. To create this delicacy, pre-stir your dip. Next, add a tablespoon of crunch to the surface of the dip and insert, using the full dip technique. The crunchy coating will adhere automatically to the finished product, ready to serve to eager eaters.
The Jimmies Dip
Dipping your cone into sprinkles, or jimmies, is a kid's favourite. This topping takes a little extra technique and care. Make sure your ice cream is secured to the cone. Next, tilt your cone on its side and into the sprinkles, gently rolling to cover, but making sure not to flatten the ice cream's ridges. While rolling, use a spoon to scoop the sprinkles onto the areas that are sparsely covered. Once complete, use the spoon to stabilise the ice cream as you turn it into its upright position.
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