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1
In a mixing bowl, beat the sugar and egg until thickened and pale yellow in color.
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2
Beat in the butter, vanilla and salt.
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3
Gently stir in the flour, being careful not to overmix.
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4
Allow the batter to rest at room temperature at least 15 minutes.
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5
Lightly grease your pizzelle iron.
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6
Preheat the iron on the stove over medium heat (if you're using an electric model, follow the manufacturer's directions.)
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7
If using a 5-inch pizzelle iron, use 1 1/2 tablespoons batter; if using an 8-inch iron, use 2 tablespoons.
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8
Close the pizzelle and cook for 45 seconds on 1 side.
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9
Turn the iron over and continue to cook until lightly golden, about 45 seconds more.
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10
Adjust heat as necessary.
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11
Open the iron and remove the waffle with a fork or thin spatula.
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12
While still hot, quickly roll the waffle around a cone-shaped mold, sealing the point.
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13
(The cones will harden as they cool; remove from the mold when cool.)
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14
To serve, fill the each pizzelle cone with scoops of Sour Cream Ice Cream and garnish with chocolate shavings.
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15
In a medium saucepan, combine the cream, sugar and lemon juice.
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16
Bring to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.
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17
Remove from the heat.
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18
Beat the egg yolks in a medium bowl.
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19
Whisk 1/2 cup of the hot cream into the egg yolks.
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20
Whisking, gradually add the egg mixture in a slow, steady stream, to the hot cream.
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21
Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
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22
Remove from the heat and stir in the sour cream in 4 additions.
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23
Strain through a fine mesh strainer into a clean container.
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24
Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
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25
Refrigerate until well chilled, at least 2 hours.
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26
Remove from the refrigerator and pour into the bowl of an ice cream machine.
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27
Freeze according to the manufacturer's instructions.
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28
Transfer to an airtight container and freeze until ready to serve.
