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1
For the gelato: Scoop the softened gelato onto a clean countertop or into a baking dish.
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2
Fold the blueberries, raspberries and mint into the gelato, using two rubber spatulas.
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3
Scoop into an airtight container and freeze for 2 hours.
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4
For the macerated strawberries: Add the strawberries, vinegar, sugar, salt and pepper to a medium bowl, and toss to combine.
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5
Cover and leave for at least 20 minutes.
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6
Drain off excess liquid.
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7
For the waffles: In a mixing bowl, whisk together the whole-wheat and all-purpose flours, the granulated and brown sugars, the baking powder and the salt.
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8
In a separate bowl, whisk together the melted butter, milk and eggs.
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9
Slowly pour the wet ingredients into the dry ingredients, mixing until just combined.
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10
Fold in half of the macerated strawberries.
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11
Cover and rest for 20 minutes.
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12
Preheat a waffle iron and spray its surface with nonstick spray.
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13
Pour a generous 1/2 cup of the waffle batter into the iron, close and cook until golden brown, 5 to 6 minutes.
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14
Remove the waffle and repeat with the remaining batter, reapplying nonstick spray between waffles.
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15
Place one perfectly cooked waffle on a plate and cut it in half diagonally to make two triangles.
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16
Top one triangle with a scoop of gelato.
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17
Sandwich with the other waffle triangle.
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18
Garnish with a spoonful of macerated strawberries, followed by a sprinkling of powdered sugar.
