Homemade Ben and Jerry’s “Americone Dream” Ice Cream

David’s favorite ice cream is Ben and Jerry’s Americone Dream Ice Cream.  It’s a heavenly combination of “Vanilla Ice Cream with Fudge Covered Waffle Cone Pieces & a Caramel Swirl” inspired by Stephen Colbert. This recipe calls for multiple steps but overall, the concept is easy!  I loved eating this ice cream with a little hot coffee poured right over it, a decadent morning treat if you will.

Homemade Ben and Jerry’s “Americone Dream” Ice Cream
makes about 1 quart
Total Time: 2 hours

Ice Cream Base:
• 5 egg yolks
• 2/3 cup sugar
• 2 cups heavy cream
• 2 cups whole milk
• 2 teaspoons vanilla extract

Fudge Covered Waffle Cone:
• 1 cup semisweet chocolate chips
• 4 sugar cones, broken into bite sized pieces

Caramel Sauce:
• 1/2 cup packed brown sugar
• 1/4 cup heavy cream (substitute half and half)
• 2 tablespoons unsalted butter
• 3/4 teaspoon kosher salt
• 2 teaspoons vanilla extract

Ice Cream Base:
Beat egg yolks and sugar until well blended. Pour mixture into the top of a double boiler over simmering water, and stir in milk. Cook until thickened and reaches 170 to 175 degrees F. Remove from heat and cool. Stir in cream and vanilla. Pour mixture into a large ziploc bag and submerge into an ice bath for 30 minutes. Meanwhile make the chocolate covered waffle cone pieces and caramel sauce (below).

Fudge Covered Waffle Cone:
Melt chocolate in the microwave and toss in the cone pieces. If the chocolate is too thick, thin it out with a bit of heavy cream and/or butter. Coat waffle cone pieces well using a spoon and pour pieces onto a wax paper lined baking sheet. Freeze until hard.

Caramel Sauce:
Mix the sugar, cream, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 6-7 minutes, until it gets thicker. Turn off the heat and add the vanilla. Refrigerate until cool.

Pour the ice cream base into an ice cream maker and process according to the manufacturer’s directions (it should take approximately 30 minutes to freeze).  Toss in the waffle cone at the end and mix briefly to distribute the pieces.  Layer the ice cream in the bottom of a tupperware container and generously drizzle the caramel sauce in between layers.  Cover ice cream with parchment or wax paper along with the tupperware top and freeze until hard.


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