Ice Cream Sundae Cones
Directions
Place a stainless steel bowl in the freezer to chill for about 20 minutes. Set 6 tall glasses on a baking sheet and insert a cone into each. Drop one malted milk ball into the bottom of each cone.
Roughly chop the remaining malted milk balls and combine them in the chilled bowl with peanut-butter-cup pieces and ice cream. Use a metal spoon to smash and stir the candies into the ice cream quickly—work fast to prevent melting.
Press a small scoop of the candy-infused ice cream into each cone. Add a heaping teaspoon of fudge sauce, then top with two generous scoops of the remaining candy ice cream. Place the cones (still in the glasses) in the freezer until firm, about 2 hours.
While the cones freeze, melt semisweet and milk chocolate with butter and corn syrup in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Stir until smooth, then remove from heat and let cool until pourable, about 10 minutes.
Take the cones out of the glasses and dip the ice cream tops into the melted chocolate, swirling to coat evenly. Immediately sprinkle peanuts over the chocolate coating. Return the cones to the glasses, standing them upright, and freeze until the chocolate shell hardens—at least 1 hour or overnight.
Cook’s Note
Be sure to freeze each cone upright in a tall glass to maintain the integrity of the chocolate shell.
