Lemon-Rosemary Gelato Waffle-wiches
Prep time
Cook time
Total time
Tangy lemon-rosemary gelato pairs up with crisp olive oil waffles for a grown-up twist on a childhood favourite.
Recipe type: Dessert
Serves: 12
Lemon Rosemary Gelato
  • 2½ cups half-and-half cream, divided
  • 2 sprigs fresh rosemary
  • 2 lemons, rinsed and scrubbed
  • 1 tsp finely chopped fresh rosemary
  • ½ cup sugar
  • ¼ cup fresh lemon juice
  • 3 tbsp corn starch
  • Pinch salt
  • 2 tbsp limoncello (optional)
Olive Oil Waffles
  • 2 cups flour
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • ¾ tsp salt
  • 1¾ cups buttermilk
  • ¼ cup olive oil
  • 2 eggs, lightly beaten
Prepare the Gelato:
  1. In a small saucepan set over medium-high heat, heat 2 cups of cream until wisps of steam start to rise from the surface. Remove from heat, then add rosemary sprigs and set aside to steep for 30 minutes.
  2. Meanwhile, combine lemon zest, chopped rosemary and sugar in the bowl of a food processor. Pulse until very fine. Add lemon juice, and continue processing until the sugar is dissolved.
  3. Once the cream is infused, remove the rosemary sprigs and discard. (If a skin has formed on top of the cream, remove and discard this as well.) In a small mixing bowl, combine the remaining ½ cup of cream with cornstarch, and whisk until smooth.
  4. Bring the infused cream back to a simmer over medium-high heat. As soon as the cream comes to a simmer, quickly whisk in the cornstarch mixture. Reduce heat to low and simmer, whisking constantly, for 5 to 6 minutes or until the mixture is slightly thickened and coats the back of a spoon. Immediately stir in the lemon-sugar mixture, salt and limoncello, if using.
  5. Transfer the custard into a mixing bowl, and cover with plastic wrap, resting the wrap directly on the surface of the custard to prevent a skin from forming. Transfer to the refrigerator for at least 2 hours, or until thoroughly chilled.
Prepare the Waffles:
  1. While the custard is chilling, prepare the waffles.
  2. In a large mixing bowl, sift together flour, sugar, baking powder and salt.
  3. In a separate bowl, whisk together buttermilk, olive oil and eggs. Pour into the bowl of dry ingredients, and mix thoroughly until the batter is smooth and free of lumps. Let stand for 5 minutes.
  4. Meanwhile, preheat a Griddler fitted with waffle plates to 400F.
  5. Once the Griddler reaches the desired temperature, scoop 1¼ cup of batter into the centre of the waffle plate, and smooth out to cover the waffle plate grid using a heat-proof spatula. Close the Griddler, and cook waffles for 3-6 minutes, depending on your preferred doneness. Repeat until you have a total of 12 waffles.
  6. Arrange the waffles in a single layer on a baking sheet lined with paper towel, and set aside to cool while you finish making the ice cream.
Make the Ice Cream:
  1. Pour the chilled custard into the freezer bowl of the Cuisinart Pure Indulgence Ice Cream Maker, then turn the machine on and churn for 20-25 minutes, or until the custard reaches the consistency of thick soft-serve ice cream. (Or, if using a different model ice cream maker, freeze the custard as per the manufacturer's directions.)
Assemble the Waffle-Wiches:
  1. Working quickly, scoop ½ cup of ice cream onto a cooled waffle, and spread out evenly into a thick layer. Gently place a second waffle on top to create sandwich. Wrap tightly with plastic wrap or parchment paper, and immediately transfer to the freezer to chill for at least 2 hours to allow the gelato to set up.
  2. Repeat with remaining waffles, to make a total of six. Leftover gelato, should you have any, can be transferred to a freezer-safe container and stored in the freezer for up to 2 weeks.
For an easier alternative, substitute your favourite good-quality store-bought ice cream for the homemade gelato - just let it soften on the counter while you prepare the waffles, then assemble the waffle-wiches as per the recipe.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/summer-lovin-lemon-rosemary-gelato-waffle-wiches/