Homemade Vanilla Pizzelle Waffle Cones with Sour Cream Ice Cream (Emeril Lagasse) Recipe

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Homemade Vanilla Pizzelle Waffle Cones with Sour Cream Ice Cream (Emeril Lagasse)
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  • 1/2 cup sugar
  • 2 large eggs
  • 2 tsp vanilla
  • pinch salt
  • 2/3 cup all-purpose flour , sifted
  • sour cream ice cream, recipe follows
  • 2 cups heavy cream
  • 1 cup sugar
  • 2 cups sour cream


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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 673.6 Kcal (2820 kJ)
Calories from fat 421.61 Kcal
% Daily Value*
Total Fat 46.85g 72%
Cholesterol 348.02mg 116%
Sodium 175.04mg 7%
Potassium 301.03mg 6%
Total Carbs 51.69g 17%
Sugars 32.81g 131%
Dietary Fiber 1.11g 4%
Protein 13.73g 27%
Vitamin C 2.2mg 4%
Vitamin A 0.2mg 6%
Iron 1.4mg 8%
Calcium 175.3mg 18%
Amount Per 100 g
Calories 265.13 Kcal (1110 kJ)
Calories from fat 165.95 Kcal
% Daily Value*
Total Fat 18.44g 72%
Cholesterol 136.98mg 116%
Sodium 68.9mg 7%
Potassium 118.48mg 6%
Total Carbs 20.35g 17%
Sugars 12.92g 131%
Dietary Fiber 0.44g 4%
Protein 5.41g 27%
Vitamin C 0.8mg 4%
Vitamin A 0.1mg 6%
Iron 0.5mg 8%
Calcium 69mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.2
  • 19

Good Points

  • saturated fat free,
  • low sodium

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