Blackberry Ice Cream Waffle Sandwiches

Directions

For ice cream:

1. To make the ice cream, combine the blackberries, lemon juice and 1 tablespoon sugar in a pan and set over medium-low heat. Cook until blackberries soften, stirring occasionally, about 5 minutes. Strain through a fine mesh sieve, being careful to scrape all the juices from the pan. Keeping them separate, set both the puree and the pulp aside.
2. Combine the heavy cream, whole milk, ¾ cup sugar, vanilla and pinch of salt in a bowl and whisk until sugar is completely dissolved. Pour into an ice cream maker and churn according to manufacturer’s instructions, about 30 minutes. During the last 5 minutes, pour the blackberry puree into the machine. (Whether or not to add the pulp is a personal preference. Some do not care for the seeds, but you will get more blackberry flavor if you add the pulp.) Transfer to an air-tight container and freeze until firm, at least 2 hours.

For waffles:

3. To make the waffles, add the flour, sugar, baking powder, baking soda and salt in a bowl and whisk to combine. In a separate bowl, whisk together the buttermilk, eggs, butter and vanilla. Add flour mixture to the wet mixture and stir to combine. Heat a waffle maker, spray both sides with oil and add about ½ cup of batter. Cook until lightly browned, about 3 minutes. Transfer to a plate and repeat this process with the remaining batter. Allow to cool completely.

To assemble:

4. When you are ready to assemble the ice cream sandwiches, remove the blackberry ice cream from the freezer to soften for about 15 minutes. Cut waffles into quarters. Place about ½ cup of softened ice cream onto one waffle quarter and top with another waffle quarter. Continue until all sandwiches are assembled. Transfer to a parchment-lined baking sheet and freeze for at least 2 hours, or until ice cream has set.