Ice cream cones

Brush or spoon melted chocolate into the bottom and around the inside, then leave it to set before filling. Add the ice cream just before serving; a layer of chocolate or nut butter also helps keep the cone crisp.

Keep them in their original wrapping or an airtight tin in a cool, dry cupboard, away from steam and strong-smelling foods. Don’t refrigerate them: moisture can soften the cones.

Wafer cones are usually pale, thin and crisp, while waffle cones are thicker, more textured and often have a richer toasted flavour. Sugar cones are also crisp, with a firmer, sweeter bite.

If a plain cone has gone slightly soft, try warming it in a low oven at about 150 °C for a few minutes, then let it cool completely before filling. Watch it closely, as thin cones can brown or burn quickly.

Serve the ice cream in a bowl, or use a crisp biscuit, tuile or waffle as an edible alternative. For a cone-like treat without a cone, sandwich a scoop between two biscuits.

Put a small piece of marshmallow or a chocolate button in the tip before adding the ice cream. Serve the cone promptly, and give young children a bowl to catch drips.