Instructions

2. In a small bowl, mix together the cornstarch and 1 tablespoon milk to make a slurry.
3. In a measuring cup, mix together the heavy cream and corn syrup.
4. In a heavy saucepan, heat the sugar. Do not stir until the middle starts to turn brown and the edges are still white. Use a heatproof spatula to bring the white edges to the center. Continue stirring and pushing around until all of the sugar is an amber color (don't let it get too dark). Remove from the heat and very carefully pour in some of the heavy cream. It will spit so be careful. Finish pouring in the cream (if it hardens, put back over the heat and keep stirring until it's smooth again).
5. Return the pan to the heat. Add the remaining 1 cup milk and bring to a boil. Boil for 4 minutes. Whisk in the cornstarch slurry. Boil 1 minute or until it slightly thickens. Remove from the heat then stir in the butter and salt until melted. Stir in the vanilla.
6. Transfer mixture to a heatproof bowl and cover with plastic wrap so that the plastic wrap touches the mixture. Place the bowl in an ice bath and cool to room temperature. Once cool, refrigerate for at least 1 hour or until cold.
7. Line a baking sheet with wax paper. Drizzle half of the melted chocolate chips on the paper. Add the waffle cone pieces on top. Drizzle the remaining chocolate on top, coating as much of the cone pieces as you can (the chocolate is what helps keep the pieces crunchy in the ice cream). Let the chocolate harden then store in an airtight container until ready to use.
8. Once the ice cream mixture is cold, churn it according to your ice cream machine's instructions. During the last few minutes of churning, add the waffle cone pieces. When transferring the ice cream to a freeze-proof container, layer with the caramel sauce. Freeze until firm, preferably overnight.