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1
First make the ice cream by combining the creme fraiche, cane sugar, salt, heavy cream, milk, and vanilla extract in a large mixing bowl. Use the KitchenAid(R) Hand Blender to combine.
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2
Transfer the blended mixture into the Ice Cream Maker Attachment and churn with a Stand Mixer for 20 to 30 minutes, depending on the desired consistency. Set aside in the freezer.
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3
Make the sauce by placing the chopped chocolate in a mixing bowl; set aside.
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4
Combine the raspberry preserves and heavy cream in a high-powered blender or food processor until most of the seeds have been crushed, or use a spoon or spatula to press the raspberry preserves through a strainer to remove most of the seeds.
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5
In a saucepan over medium heat, combine the raspberries and cream, stirring constantly, until boiling. Remove the mixture from the heat and pour over the chocolate. Use the hand blender to combine the melting chocolate and raspberry-cream mixture. Once the sauce is combined, add the raspberry liqueur or extract. Set aside.
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6
Make the waffles by combining the flour, sugar, cocoa, baking powder, and sea salt in a bowl, and set aside.
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7
In a Stand Mixer, beat the eggs until combined. And the buttermilk, butter, vanilla, and apple cider vinegar, and mix well.
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8
Add the dry waffle ingredients to the liquid waffle ingredients and mix on low for 30 seconds, then medium for 1 to 2 minutes.
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9
When the batter is free of lumps, add a few drops of food coloring for a touch of red, or more for a darker red hue.
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10
Pour the mixture into the KitchenAid(R) Waffle Baker, covering the trays completely. Bake for 3 to 5 1/2 minutes, until crispy and golden on the outside and tender on the inside.
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11
Assemble the sundae by placing 2 or 3 small scoops of ice cream in the center of each waffle.
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12
Drizzle with the dark chocolate raspberry sauce.
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13
Make the ice cream by combining the creme fraiche, cane sugar, salt, heavy cream, milk, and vanilla extract in a large mixing bowl. Use a KitchenAid(R) 5-Speed Hand Blender to combine. Transfer the blended mixture into the KitchenAid(R) Ice Cream Maker Attachment and churn with a Stand Mixer for 20 to 30 minutes, depending on the desired consistency. Set aside in the freezer.
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14
Make the sauce by placing the chopped chocolate in a mixing bowl; set aside. Combine the raspberry preserves and heavy cream in a high-powered blender or food processor until most of the seeds have been crushed, or use a spoon or spatula to press the raspberry preserves through a strainer to remove most of the seeds.
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15
In a saucepan over medium heat, combine the raspberries and cream, stirring constantly, until boiling. Remove the mixture from the heat and pour over the chocolate. Use the 5-Speed Hand Blender to combine the melting chocolate and raspberry-cream mixture. Once the sauce is combined, add the raspberry liqueur or extract. Set aside.
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16
Make the waffles by combining the flour, sugar, cocoa, baking powder, and sea salt in a bowl, and set aside.
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17
In a Stand Mixer, beat the eggs until combined. And the buttermilk, butter, vanilla, and apple cider vinegar, and mix well. Add the dry waffle ingredients to the liquid waffle ingredients and mix on low for 30 seconds, then medium for 1 to 2 minutes. When the batter is free of lumps, add a few drops of food coloring for a touch of red, or more for a darker red hue.
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18
Pour the mixture into KitchenAid(R) Waffle Baker, covering the trays completely. Bake for 3 to 5 1/2 minutes, until crispy and golden on the outside and tender on the inside.
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19
Assemble the sundae by placing 2 or 3 small scoops of ice cream in the center of each waffle. Drizzle with the dark chocolate raspberry sauce. Top with a few fresh raspberries and a mint leaf, if desired, and serve immediately.
