No summer break, beach vacation, day at the lake or evening watching the sunset is complete without ice cream. Even as an adult, there’s nothing more relaxing and nostalgic than eating a crunchy waffle cone topped with my favorite frozen delicacy. Luckily, though, my tastes have changed a bit, and I crave more exotic flavors in my crème glacée, like this honey, lavender and mascarpone recipe, for example.
I’ve always dreamed of making my own ice cream cones but never really gave myself the time. After my first batch, I was astounded by how easy and quick they were to make. All you need is a waffle maker and a cone. Really, that’s it. Oh! And, of course, no waffle cone is complete without a hearty serving of this creamy, tart and tangy ice cream.
Honey, lavender and mascarpone ice cream (with homemade waffle cones) recipe
Yields 2 cups of ice cream and 12 cones
Ice cream recipe adapted from Food & Wine
For the cones
- 2/3 cup all-purpose flour
- 2 large eggs, at room temperature
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 3 tablespoons unsalted butter
- 1 tablespoon unsweetened applesauce
- 1/2 teaspoon cinnamon
- 1/4 cup buttermilk
- 4 egg yolks, at room temperature (use large eggs)
- 3/4 cup white sugar
- 2 tablespoons honey
- 1-1/2 cups whole milk
- 1/2 cup heavy whipping cream
- 1 cup mascarpone cheese
- 2 tablespoons crushed lavender
For the cones
- Preheat a round waffle maker, and spray it lightly with nonstick cooking spray.
- In a small bowl, whisk together the flour and the cinnamon. In another bowl, beat together the eggs, the white and brown sugars, the butter and the applesauce until creamy. Add the flour mixture to the butter mixture, alternating with the buttermilk and ending with the flour. Mix until fully combined.
- Fill a 1/4-cup measuring spoon with batter, and pour it onto the hot waffle maker. Using a spatula, make sure to cover the waffle maker with the batter. Close the lid, and cook for about 3 minutes.
- Preheat the oven to 400 degrees F. Immediately wrap the waffle around the cone shape you have. Hold the cone for a few seconds to set the waffle’s shape. Repeat steps 3 and 4 until you’ve used up the batter.
- Place the cones onto a cookie sheet, and bake for about 2 to 3 minutes or until they are deep golden in color.
- In a bowl, beat together the egg yolks and sugar.
- Into a copper-plated saucepan, pour the milk and whipping cream. Whisk in the honey.
- Bring the milk mixture to a roaring simmer, and then remove from heat and pour it into the egg mixture, whisking constantly until the mixture looks like a custard. Pour the mixture back into the saucepan, and return it to the heat.
- Cooking over medium heat, stir the mixture constantly with a wooden spoon until it’s thick and coats the back of the spoon, about 5 to 6 minutes. Once the mixture is cooked, remove it from the heat, and pour it into another bowl set over ice water.
- Immediately whisk in the mascarpone and lavender, and stir to combine. Let the mixture sit for 20 minutes or until it thickens. Spoon the mixture into a frozen basin of an ice cream maker. Turn on the machine, and churn for about 20 minutes. Cover with saran wrap, and chill for 1 hour.
- Once chilled, serve the ice cream in the cones or along side them with an extra sprinkle of lavender.