We recently we had some friends over for a casual barbecue. I woke up the morning of with the intention of making a lemon meringue pie, my first of the season. But after reading through the three-part process, I simply didn’t have the energy to be in the kitchen all day and decided to serve ice cream instead. I didn’t want to simply plunk down cartons on the counter though, so I dressed up sugar cones ahead of time. The combinations I made were: chocolate with crushed pistachios, caramel with sea salt and white chocolate with rainbow sprinkles and served them with pistachio, dulce de leche and strawberry ice creams. It wasn’t nearly as time intensive, but still felt like an elevated take on a classic dessert.
