Berry ice cream in a waffle cone
4 servings
600 minutes
Berry ice cream in a waffle cone is the true taste of summer, combining the freshness of ripe berries and the creamy tenderness of homemade ice cream. The roots of this dessert go back to Russian culinary tradition, where ice cream made from natural ingredients has always been valued for its richness and softness. This version uses blackberries, raspberries, and strawberries that give the dessert a bright, refreshing flavor and a slight tartness perfectly balanced by cream cheese. The crunchy waffle cone makes the texture particularly interesting by adding sweet crispness to the delicate, velvety mass. This ice cream is not just a dessert but a small gastronomic journey filled with the aromas of summer.
1
First, prepare the ice cream. Whisk the egg yolks with sugar (190 g) until light in color. In a small saucepan, bring the cream, milk (200 ml), and vanilla to a boil. Gradually pour the milk mixture into the egg yolks. Stir and pour back into the saucepan, set over medium heat. Cook until thickened.
- Egg yolk: 3 pieces
- Sugar: 320 g
- Cream 35%: 350 ml
- Milk: 370 ml
- Vanilla: to taste
2
When the mixture thickens, remove it from the heat. Add fruit puree. In this case, trust your imagination on which berries to use; I chose blackberry, raspberry, and strawberry. After the mixture thickens a bit, add cheese and mix well. Cover with plastic wrap and refrigerate for 8 hours. Then place the ice cream in the freezer for 3 hours, but it needs to be whipped every 20-30 minutes.
- Berry puree: 350 g
- Cream cheese: 125 g
3
While the ice cream takes its form, let's work on the waffle cones. You can certainly buy ready-made cones, but I believe if you start something, you should finish it yourself! Let's get started.
4
Separate the egg whites from the yolks. Whip the whites with 75 grams of sugar. Mix the remaining sugar with butter, yolks, milk, and salt. When the mixture is homogeneous, add flour and starch.
- Chicken egg: 3 pieces
- Sugar: 320 g
- Butter: 125 g
- Milk: 370 ml
- Salt: to taste
- Wheat flour: 100 g
- Potato starch: 100 g
5
Fold whipped egg whites into the batter. Separate the whites from the yolks. Whip the whites with half the sugar. Mix the remaining sugar with the yolks, butter, salt, and milk. When the mixture is smooth, add the starch and flour.
- Chicken egg: 3 pieces
- Sugar: 320 g
- Butter: 125 g
- Salt: to taste
- Milk: 370 ml
- Potato starch: 100 g
- Wheat flour: 100 g
6
Carefully fold the beaten egg whites into the batter with a spoon. Pour 1 tablespoon of batter into the preheated waffle maker. Bake until golden brown. Remove and immediately roll into a cone.
- Chicken egg: 3 pieces