Open-faced bubble waffle with toasted pumpkin seed ice cream

In a small to medium pot over low to medium heat, toast the pumpkin seeds in a little butter for three to four minutes.

Turn the heat to low, pour in the cream, add the sugar and a pinch of salt and bring just to a simmer.

Whisk a small amount of the hot cream into the egg, then whisk in one or two more ladles.

Pour the tempered base back into the pot and cook 2 to 3 minutes on low to medium heat.

Blend on high speed until smooth.

Transfer to a bowl, mix in the remaining cream and chill in the fridge or freezer to about 40F.

Churn in an ice cream machine or mixer attachment, about 15 to 30 minutes.

Freeze the churned ice cream 45 minutes to 1 hour to set.

In a medium mixing bowl combine the egg, water, evaporated milk, salt, sugar, tapioca flour, all purpose flour, custard powder and baking powder.

Whisk until smooth, cover with plastic and rest in the fridge one hour; stir before using.

Preheat the waffle iron three minutes on each side.

Brush lightly with canola oil, pour a ladle or two of batter in the middle, close and flip; cook two minutes, flip again and cook three minutes more, to golden brown or a little darker.

Wrap the warm waffle around a wooden cone or dowel for a cone shape, or lay it flat.

Top with the pumpkin seed ice cream and a few pumpkin seeds to garnish.