Crispy waffle ice cream sandwich

Toss the cut strawberries with the sugar in a mixing bowl to coat.

Cook in a saute pan over medium heat until super tender, sticky and nearly cherry red. Pour into a bowl and chill in the fridge about 1 hour.

Whisk the egg and milk until thoroughly mixed, then add the sugar, flour and melted butter and whisk until extremely smooth.

Preheat the waffle cone press on medium, ladle on as many small circles as fit, close the lid and cook until slightly dark golden brown.

Cool the wafers on a flat surface to stiffen. variation: partway through, add a little cocoa powder or matcha to the batter for other flavours.

In separate bowls mix the strawberry preserve and the cocoa powder into portions of the sweet cream ice cream base; reserve some plain.

Layer the three ice creams in a piping bag with a large round tip for a swirl, or pipe each from its own bag, onto the wafers. Work fast on frozen metal trays.

Freeze the sandwiches 1 to 2 hours to set.