Turns out that ice cream is delicious even when it's snowing outside.
It also turns that ice cream and ice cream cones have more of a symbiotic relationship than you might otherwise think. Ice cream (well, the custard style) is made with egg yolks. Ice cream cones are made with egg whites. One batch of ice cream = about one quart of deliciousness, and enough left over egg whites to make 10 ice cream cones. Which means each delicious homemade ice cream cone receives about 2 scoops of equally-delicious homemade ice cream! Magic!
I was so impressed by this that I gathered (almost) everyone together for a class photo:
Missing from photo: Tim's ice cream cone, which was being gourmed (ferociously) at the time.
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