Place the cream and mascarpone in the freezer for 15 minutes before use. Fill waffle cavities with toasted hazelnut pieces.

To serve, stack the waffles onto each of four plates, top with some strawberry compôte and a dollop of vanilla ice cream. Finish with a drizzle of maple syrup. Related recipes ...

Rick Pongracz, co-owner of Batch Microcreamery, is pictured at the business’ original location in the Downtown Allentown ...

The owners of a popular ice cream business have scooped up another Lehigh Valley storefront where they plan to serve up new “wondaffle” treats.

in downtown Bellingham is set to open Saturday, March 1. Alyse Smith The Bellingham Herald A new ice cream, milkshake and bubble waffle shop is opening in downtown Bellingham and it promises to ...