Chocolate Mini Cones

Using store-bought custard is a quick ice-cream trick, which gives you time to make your own designer cones!

Makes: 1l ice cream and 10 cones

1 x 500ml tub best-quality store-bought vanilla custard

300ml (½pt) double cream

300g (10oz) milk chocolate

For The cones:

2 large free-range egg whites

90g (3oz) icing sugar

3tbsp milk

1tsp vanilla

120g (4oz) plain flour

30g (1oz) melted unsalted butter

For The dippings:

100g each milk and white chocolate, melted

5tbsp sesame seeds or finely chopped nuts

1 For the ice cream: pour the custard into a large bowl. whip the double cream until light and fluffy. Melt the chocolate in the microwave until just softened, stir to melt completely. Fold the cream into the custard mix, then fold a little of the mixture into the cooled chocolate, add the remainder and mix well. pour into a container and put in the freezer for 4-5 hours to set.

2 For the cones: combine the egg whites, icing sugar, milk and vanilla with a pinch of salt. whisk to combine, then add the flour and whisk again until smooth, then stir in the melted butter.

3 Heat a nonstick frying pan to a medium heat (we used a little cooking spray), pour spoonfuls of the mixture into the pan, spreading it out with the back of the spoon, and fry for 3-4 min, until the edges turn caramel in colour. Flip and cook for another minute on the other side. Remove from pan and mould into a cone shape, using a tea towel if it’s too hot to handle, then leave to cool and set on a wire rack.

4 Once the cones are cool, dip them into the melted chocolate and sprinkle with seeds or chopped nuts of your choice (we used black sesame seeds). Keep the cones upside down while the chocolate sets (we put the cones on bottles). serve scoops of the ice cream in the chocolate-coated cones.

PER SERVING: 534 cals, 37g fat, 21g sat fat, 40g carbs