The only changes I made to this #CookClub recipes for the Tampa Bay Times were: 1) omitted the nuts and 2) added some Tupelo honey to the ice cream.
Chocolate-Dipped Waffle Cone Bars
12 (7-ounce package) waffle cones, divided use
¼ cup butter, melted
2 tablespoons brown sugar
1 cup semisweet chocolate chips
1 tablespoon shortening
¾ cup chopped pecans, toasted
3 pints (about 5½ cups) dulce de leche or caramel ice cream, softened enough to stir
Preheat oven to 350 degrees. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides. Break 8 waffle cones into pieces. Process waffle cone pieces, butter and brown sugar in a food processor until finely crushed. Press crumb mixture into prepared pan.
Bake for 10 minutes. Cool completely in pan on wire rack (about 30 minutes).
Break remaining 4 cones into large pieces, about 2 inches. Microwave chocolate chips and shortening in a medium, microwave-safe bowl at high for 1 to 1 ½ minutes or until melted, stirring at 30-second intervals. Gently add waffle cone pieces to melted chocolate and fold with spatula to coat. Scoop pieces out onto a parchment-lined baking sheet and spread so that they are in one layer and mostly not touching. Freeze at least 15 minutes.
Place softened ice cream in large bowl, and fold in frozen waffle cone pieces and pecans. Spread evenly over cooled crust. (Save some of the waffle pieces and pecans to garnish the top, if you’d like. Keep those in the freezer until ready to use.) Cover pan and freeze 6 hours or until firm. Lift mixture from pan, using foil sides as handles. Cut into 16 squares.
Source: Scooped: Ice Cream Treats, Cheats and Frozen Eats by Southern Living (Oxmoor House, 2014)
Hannah Glasse (1812) includes in her cookbook, The Art of Cookery, the recipe, “To make Ice Cream” using apricots (231-232), a treat rarely found in Florida’s early days due to the lack of ice and apricots. She does suggest at the end of the recipe “You may do any sort of fruit in the same way.” The principles she uses are similar to the ones still used today for homemade ice cream. In the 1780’s, Thomas Jefferson introduced ice cream to the New England colonies along with French wines and recipes, pastas from Italy, and waffles and the waffle irons from Holland
Below is a typed out copy of the historic ice cream recipe, with a few changes in punctuation just to make it easier to follow.
Thomas Jefferson’s Ice Cream from the 1780’s
2 bottles of good cream
6 yolks of eggs
½ lb sugar
mix the yolks and sugar
put the cream on a fire in a casserole,
first putting in a stick of Vanilla.
when near boiling take it off and
pour it gently into the mixture of eggs and sugar.
Stir it well.
Put it on the fire again stirring it thoroughly
with a spoon to prevent it’s sticking to the casserole.
When near boiling take it off and strain it thro’ a towel.
Put it in the Sabottiere then set it in ice
an hour before it is to be served.
Put into the ice a handful of salt.
Put ice all round the Sabottiere i.e. a layer of ice a layer of salt for three layers
Put salt on the coverlid of the Sabottiere
and cover the whole with ice.
Leave it still half a quarter of an hour
Then turn the Sabottiere in the ice 10 minutes
Open it to loosen with a spatula the ice from the inner sides of the Sabottiere.
Shut it and replace it in the ice
Open it from time to time to detach the ice from the sides
When well taken (prise) stir it well with the Spatula
Put it in moulds, justling it well down on the knee.
Then put the mould into the same bucket of ice
Leave it there to the moment of serving it
To withdraw it, immerse the mould in warm water,
Turning it well till it will come out and turn it into a plate.
The recipe from Hannah Glasse, To make Ice-Cream (231-232), is as follows:
Pare and stone twelve ripe apricots, and scald them, beat them fine in a mortar, add to them six ounces of double-refined sugar, and a pint of scalding cream, and work it through a sieve; put it in a tin with a close cover, and set it in a tub of ice broke small, with four handfuls of salt mixed among the ice. When you see your cream grows thick round the edges of your tin, stir it well, and put it in again till it is quite thick; when the cream is all froze up, take it out of the tin, and put it into the mould you intend to turn it out of; put on the lid and have another tub of salt and ice ready as before; put the mould in the middle, and lay the ice under and over it; let it stand four hours, and never turn it out till the moment you want it, then dip the mold in cold spring water, and turn it into a plate. You may do any sort of fruit the same way.
Others soon followed with their versions:
Mary Randolph wrote in “The Virginia Housewife” (1824) her “Observations On Ice Cream” (142-143), noting the importance of scraping down the sides and the constant motion of the ice cream container.
It is the practice with some indolent cooks, to set the freezer containing the cream, in a tub with ice and salt, and put it in the ice house; it will certainly freeze there; but not until the watery particle have subsided, and by the separation destroyed the cream. A freezer should be twelve or fourteen inches deep, and eight or ten wide. This facilitates the operation very much, by giving a larger surface for the ice to form, which it always does on the the sides of the vessel; a silver spoon with a long handle should be provided for scraping the ice from the sides as soon as formed: and when the whole is congealed, pack it in moulds (which must be placed with care, lest they should not be upright,) in ice and salt, till sufficiently hard to retain the shape-they should not be turned out till the moment they are to be served. The freezing tub must be wide enough to leave a margin of four or five inches all around the freezer, when placed in the middle-which must be filled up with small lumps of ice mixed with salt-a larger tub would waste the ice. The freezer must be kept constantly in motion during the process, and ought to be made of pewter, which is less liable than tin to be worn in holes, and spoil the cream by admitting the salt water.
Randolph included a recipe for Vanilla Cream (143) using a vanilla bean, rich milk, eggs and sugar, with the comment “…make it very sweet, for much of the sugar is lost in the operation of freezing.”