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1
Bring cream and half and half to simmer in heavy medium saucepan.
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2
Whisk yolks and 6 tablespoons sugar in medium bowl.
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3
Gradually whisk in hot cream mixture.
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4
Return mixture to saucepan; stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil.
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5
Strain custard into another bowl.
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6
Add white chocolate; whisk until melted and smooth.
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7
Chill until cold.
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8
Toss berries, mangoes and remaining 7 tablespoons sugar in bowl; let stand 10 minutes.
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9
Puree mixture in blender.
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10
Mix puree into cold custard.
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11
Transfer custard to manufacturer's instructions.
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12
Transfer to container; freeze overnight.
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13
Spoon small amount of ice cream into 1 cone, packing gently.
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14
Dip large ice cream scoop into hot water.
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15
Scoop large ball of ice cream onto cone, pressing gently.
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16
Stand cone in small glass; place in freezer.
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17
Repeat with remaining cones and ice cream.
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18
Freeze 2 hours.
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19
Place white chocolate and 1/2 cup oil in medium metal bowl.
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20
Set bowl over saucepan of simmering water; stir until chocolate is melted and smooth.
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21
Remove bowl from over water; cool until barely lukewarm, about 5 minutes.
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22
Working quickly and tilting bowl, dip ice cream end of cone into chocolate, turning to coat.
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23
Shake cone, allowing excess chocolate to drip into bowl.
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24
To decorate with sprinkles or chocolate shavings, immediately sprinkle dipped cone with topping of choice.
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25
Stand cone in small glass; freeze.
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26
Repeat with remaining cones.
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27
To decorate with tinted white chocolate dots, freeze dipped cones.
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28
Cut out three 10-inch parchment squares.
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29
Fold 1 parchment square diagonally in half, forming triangle.
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30
Twist corners of long side of triangle toward each other and roll to form tight cone.
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31
Seal outside seam with tape to secure.
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32
Repeat with remaining parchment squares.
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33
Rewarm remaining white chocolate in bowl over simmering water, stirring occasionally.
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34
Place 1/4 cup melted white chocolate in each of 3 small bowls.
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35
Mix 3 drops red coloring into first bowl, 3 drops green coloring into second bowl and 2 drops each of red and yellow coloring into third bowl; stir to blend.
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36
Spoon each tinted chocolate into separate parchment cone; fold wide ends over to seal.
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37
Cut off tip to form 1/4-inch-wide opening.
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38
Pipe tinted dots all over white chocolate-coated cone.
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39
Stand cone in small glass; freeze.
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40
To decorate with bittersweet chocolate, freeze dipped cones.
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41
Form parchment cone as described above.
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42
Combine bittersweet chocolate and remaining 2 teaspoons vegetable oil in small metal bowl.
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43
Set bowl over sauce pan of simmering water, stir until chocolate is melted and smooth.
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44
Remove from over water, cool slightly.
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45
Spoon some of chocolate mixture into parchment cone and fold wide end to seal.
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46
Cut off tip of parchment cone to form 1/8-inch-wide opening.
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47
Tilt bowl slightly and dip 1 side of white chocolate-coated cone into melted dark chocolate, allowing excess to drip back into bowl.
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48
Pipe chocolate across top of cone in zigzag lines.
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49
Stand cone in glass; freeze until chocolate sets.
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50
(Can be made 1 week ahead.
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51
Wrap each cone in plastic and freeze.)
