It’s definitely ice cream weather right now! You would think that to get a thin coat of chocolate on your ice cream would be a simple matter of dipping it into some melted chocolate. Well, think again. I’ve made some spectacular mistakes. It doesn’t help that doing something like that in the sweltering tropics makes it doubly complex. But I’m happy to report that I’ve finally found a simple chocolate ice cream shell recipe that works: chocolate and refined coconut oil. I did try the venerable Thomas Keller’s recipe first, but it still resulted in a shell that was far too thick. It was the Chocolate Bombe Shell recipe from the fabulous Jeni Britton Bauer of Jeni’s Splendid Ice Creams that did the trick.