Mermaid food is the new thing! We didn’t want to just make mermaid toast… we new we had to take it to the next level and wanted to do so by creating Mermaid Ice Cream. Not only was this fun but it was absolutely stunning. Nearly too pretty to eat.
In a small pan, combine blueberries, sugar and lemon juice. Cook over medium-high heat until the blueberries break down, about 8 minutes.
Combine cornstarch and water in a small bowl, then add to the blueberry mixture, stirring until combined. Once the raspberry sauce has thickened slightly about 2 minutes, strain the sauce into another bowl to remove the seeds.
Transfer the blueberry sauce to the refrigerator to cool completely. Once cooled begin making the ice cream base.
After vanilla ice cream is made(or store bought) place ice cream in 2 separate bowls. Once softened enough drop green and blue food dye into the separate bowls and stir.
Using a freezer safe container scoop blue, blue/green, white ice cream into the container and repeat.
Pour your blueberry sauce over the ice cream and using a knife or spoon swirl in your blueberry. This will give all of the ice cream a cool effect. Don't over swirl.
Cover tightly and freeze until hardened, at least 6 hours.
Preheat a waffle-cone maker according to the manufacturer's instructions. Start with heat setting #3 and adjust as necessary.
In a small bowl, sift together the flour and salt. Set aside.
In a bowl, whisk together the eggs and sugar until the sugar is incorporated and the eggs have lightened in color, about 1 minute. Add the flour mixture and stir until incorporated. Add the butter and milk and stir just until combined.
Spilt batter into 2 batches and add food dye.
Spoon 3 table spoons batter onto the waffle-cone maker. Using a small offset spatula, spread the batter evenly over the surface. Close the lid and cook for at least 1 minute before lifting the lid to check for doneness. Continue cooking until the desired color is reached, 1½ to 2 minutes total on heat setting #4.
Quickly remove the waffle from the waffle-cone maker and shape it around the cone roller (included with the waffle-cone maker). Hold the cone for a few seconds to set its shape. Set the cone on a parchment-lined baking sheet.
Repeat with the remaining batter.
Using the left over batter take one cone right after you pull it off the waffle maker and cut it in half. Cut a mermaid tail out.
Melt white chocolate candy melts in the microwave and use it as glue to secure the tail of the mermaid cone. Feel free to decorate as much as you'd like we used white chocolate candy melts and gold sugar!
In a large bowl combine the sweetened condensed milk with the vanilla bean extract, set aside.
Use a mixer, immersion blender or hand whisk the chilled cream until stiff peaks are formed. About 2-3 minutes on high in a stand mixer, do not over whip!
Gently fold in about ⅓ of the whipped cream into the sweetened condensed milk. Transfer the rest of the whipped cream into the bowl and gently fold in until the mixture smooths out and become soft and silky. Stop folding when you see just a few small lumps left, do not deflate the mixture by over mixing!
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