Strawberry Buttermilk Ice Cream And Waffle Cones Food

BUTTERMILK WAFFLES WITH HOMEMADE STRAWBERRY SAUCE

Steps:

• Beat the egg whites and cream of tartar with a hand mixer until stiff peaks appear.
• In a bowl, whisk together the egg yolks, buttermilk, vanilla and 2 tablespoons melted butter.
• Into a large bowl stir together the flour, brown sugar, salt, baking soda, baking powder and cinnamon.
• Combine with the wet ingredients and mix until incorporated. Fold the whites into the batter, gently.
• Grease the waffle iron with a small amount of melted butter and heat the waffle iron according to the manufacturer's instructions.
• Ladle batter onto the waffle iron and cook until golden brown, about 3 1/2 to 5 minutes. Repeat with the remaining batter.
• For the strawberry sauce:
• In a small pot over medium heat, combine the strawberries, sugar, water, lemon zest, lemon juice and cornstarch. Bring to a simmer and whisk gently until mixture thickens slightly.
• Serve waffles with powdered sugar and strawberry sauce.

WAFFLE CONE ICE CREAM PIE

Steps:

• Preheat the oven to 350 degrees F.
• Using an ice cream scoop, remove three large scoops ice cream to a plate. Place the plate in the freezer and return the gallon to the freezer.
• Add 9 of the waffle cones to the bowl of a food processor. Pulse until the cones become a mix of mostly crumbs with a few larger chunks here and there. Pulse in the melted butter until well combined. Press the mixture into the bottom of a 9-inch nonstick springform pan. Bake for 5 minutes. Let cool completely, about 10 minutes.
• Remove the rest of the ice cream from the freezer to start to soften it a little bit.
• Meanwhile, put the white chocolate and coconut oil in a microwave-safe bowl. Microwave in 15-second increments until melted and smooth. (This time will vary based on your microwave.) Working one at a time, dip the top quarter of the 3 remaining waffle cones in the white chocolate mixture, then sprinkle with about 2 tablespoons rainbow sprinkles. Place the cones onto champagne flutes, decorated-side down, to set. (You can also set them on wax paper to set.)
• Add the remaining softened ice cream to the crust and spread to smooth. Sprinkle the chopped strawberries over the top and gently press into the ice cream. Using a spoon, drizzle the top with the remaining white chocolate mixture. Finish with the remaining tablespoon sprinkles.
• Remove the scoops of ice cream from the freezer and place them in the center of the pie. Top each scoop with one inverted decorated ice cream cone; be sure to place them on an angle, so they are not sitting vertically on the ice cream scoops. Transfer the pie to the freezer and let set for at least 2 hours.
• When ready to serve, run a sharp knife around the edge of the pie to help release it from the springform pan. Remove the pie from the pan, slice and serve drizzled with the strawberry sauce.

STRAWBERRY BUTTERMILK ICE CREAM

Steps:

• Combine strawberries, sugar and lemon juice in a food processor or blender and process until smooth. (This will go more easily if you chop the strawberries first).
• Combine strawberry puree and buttermilk and stir until well blended.
• Refrigerate at least four hours, or overnight if possible.
• Transfer to ice cream maker and process according to manufacturer's directions.

DIPPED AND DECORATED WAFFLE CONES

Steps:

• Melt the chocolate in a small deep bowl over a double boiler.
• Using a brush, paint the inside of a cone with some chocolate. While it is still wet, sprinkle a little of one or more of the sprinkles, pecans, chocolate candies or pretzels into the cone. Continue with the rest of the cones. Let dry.
• Dip the top 2 inches of each cone in the melted chocolate and coat with more of the decorations. Stand the cones in a glass to dry.
• To serve, fill the cones with some Triple Mint Choc Chip Ice Cream or your favorite ice cream and top with more of the decorations.
• Stir together the ice cream, chocolate chips, white chocolate chips, mint patty candies, creme de menthe candies and mint candies in a large bowl until combined. Transfer to a container, cover and freeze for 4 hours.

STRAWBERRY TIRAMISU CONES

Steps:

• In a small microwave-safe bowl, melt 8 ounces of chocolate in 30 second intervals in the microwave until smooth. Dip the top of each cone into the chocolate so there is a 1-inch rim, then roll in the crushed or ground espresso. Place the dipped cones on a wax paper-lined plate and refrigerate. When firm, about 20 minutes, remove from the refrigerator and set cones, dipped side up, inside small glasses so they stand upright. Spoon the remaining melted chocolate evenly into the sugar cones and return (glass and all) to the refrigerator.
• Meanwhile, hull and quarter 2 pints of strawberries and puree them in a food processor with 2 tablespoons of the lemon juice, 5 tablespoons of the sugar and a pinch of salt. Strain the puree through a fine-mesh strainer into a small saucepan. Bring to a simmer over medium-high heat, and cook until reduced by half, about 35 minutes, stirring frequently. Pour into a small bowl and chill the puree until cold.
• In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream and mascarpone to stiff peaks and then fold in the puree in 2 batches. Refrigerate until firm and set, 1 to 2 hours.
• Just before serving, hull the remaining 1 pint of strawberries and cut them lengthwise into 1/4-inch slices. Toss with the remaining 1 tablespoon of lemon juice and 2 tablespoons of sugar.
• To assemble: Spoon strawberries into the cones until they are 1/4 full. Top that with approximately 1/4 cup of the mascarpone mixture, using an ice cream scoop that has been dipped in warm water. Garnish with shaved bittersweet chocolate and refrigerate until ready to serve.

BUTTERMILK CORN WAFFLE WITH BERRY SYRUP

Steps:

• For the berry syrup: Combine 1/2 cup blackberries, 1/2 cup blueberries and the syrup in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries begin to pop and the syrup reduces slightly, about 8 minutes. Remove from the heat and stir in the remaining berries. Cover and keep warm.
• For the waffle batter: Preheat a waffle iron to medium-high if there are settings (but it's ok if there aren't any). Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt and corn kernels in a large bowl. Whisk together the buttermilk, vanilla, eggs and butter in another bowl. Fold the buttermilk mixture into the flour mixture until just combined (it's ok if there are lumps).
• Lightly brush the top and bottom of the waffle iron with butter, then fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep waffles warm in the oven or covered with foil on a plate while you repeat with the remaining batter.
• Drizzle each waffle with berry syrup.

STRAWBERRY WAFFLES WITH STRAWBERRY-BLACK PEPPER BUTTER AND LEMON CURD CREAM

Steps:

• For the strawberry waffles: Finely dice eight of the strawberries, and combine in a small bowl with 1 heaping tablespoon sugar and the raspberry liqueur if using. Let sit at room temperature until the strawberries soften slightly and release some juice, about 15 minutes. Thinly slice the remaining strawberries lengthwise, and toss with remaining 1 heaping tablespoon sugar.
• Whisk together the flour, baking powder, baking soda, salt and 1 tablespoon sugar in a large bowl. In a small bowl, whisk together the eggs and buttermilk. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Fold in the diced strawberries and their juices, and the melted butter until just combined (if the strawberries are super juicy, use a slotted spoon to transfer the berries to the batter and add just a teaspoon or so of the juices). Cover, and let sit at room temperature for 30 minutes.
• For the strawberry-black pepper butter: Combine the strawberries, butter, honey, salt and pepper in a food processor. Process until almost smooth. Scrape into a bowl, and set aside at room temperature.
• For the lemon curd whipped cream: Combine the heavy cream and lemon zest in the bowl of a stand mixer fitted with the whip attachment. Whip until slightly thickened. Add the lemon curd, and continue whipping until soft peaks form. Chill until ready to serve.
• Heat a waffle iron according to the manufacturer's directions. Brush with melted butter, and ladle batter onto the iron. Close the cover, and cook until crisp, about 4 minutes. Serve immediately, or transfer the waffle to a rack set over a baking sheet and keep warm in a 200-degree oven. Repeat with the remaining batter and melted butter.
• Top the waffles with strawberry butter, sliced strawberries and a dollop of the whipped cream.

STRAWBERRY BUTTERCREAM FROSTING

Steps:

• Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
• Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
• Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate.