Homemade Salted Caramel Ice Cream Cones 🍦 Salted Caramel Ingredients * 3/4 cup + 2 tbsp granulated sugar * 1 stick (1/2 cup / 113 g) unsalted butter + 2½ tbsp butter (about 150 g total), softened to room temperature and cut into small cubes * 1 cup heavy cream, warmed * Pinch of sea salt (or to taste) Instructions 1. Cut the room-temperature, softened butter into small cubes. Warm the heavy cream until it’s steaming, but do not let it boil. 2. In a heavy-bottom saucepan, melt the sugar over low heat. Don’t stir at first—simply swirl the pan occasionally until the sugar melts evenly. Once most of the sugar has melted, use a spatula to stir the remaining crystals. 3. Gradually pour in the warm heavy cream while stirring constantly. Be careful! The caramel will bubble up vigorously. 4. Add the softened butter a few cubes at a time, stirring until each addition is fully melted before adding more. 5. Simmer for another 2–3 minutes, then remove from the heat. Stir in a pinch of sea salt. If needed, blend with an immersion blender until completely smooth. 6. Transfer the caramel to a piping bag and refrigerate until completely cooled. ⸻ Ice Cream Ingredients * 3 cups cold heavy cream * 1 (14 oz) can sweetened condensed milk * 1 cup chopped roasted peanuts * 7 oz milk chocolate, melted * 12 waffle cones Instructions 1. In a large mixing bowl, whip the cold heavy cream until soft peaks form. 2. Gently fold in the sweetened condensed milk until smooth and fully combined. 3. Fold in the chopped peanuts. 4. Melt the milk chocolate using a double boiler or microwave in 10-second intervals, stirring until smooth. 5. Transfer the melted chocolate to a piping bag. Pipe chocolate around the inside of each waffle cone and spread it into a thin layer with a spoon. Let it set for 2–3 minutes. 6. Transfer the ice cream mixture to a large piping bag. Assemble 1. Pipe a layer of salted caramel into the bottom of each cone. 2. Fill each cone halfway with the ice cream mixture. 3. Insert the caramel piping bag deep into the center of the ice cream and pipe while slowly pulling upward to create a caramel swirl. 4. Fill the cone to the top with more ice cream. 5. Place each filled cone into a clean piping bag, twist the top tightly, and tie it closed. This helps prevent leaks and makes the cones easy to store flat in the freezer. 6. Freeze overnight, or for at least 8 hours, until completely firm. Optional Chocolate Coating Before serving, dip each frozen cone into melted milk chocolate mixed with chopped peanuts. Let the chocolate set for a few seconds, then enjoy! #HomemadeIceCream #IceCreamLovers #SummerDessert #SaltedCaramel #FrozenTreats - @kushniren4ik