This copy is for your personal, non-commercial use only. Distribution and use of this material are governed by our Subscriber Agreement and by copyright law. For non-personal use or to order multiple copies, please contact The Epoch Times Reprints.
The recipe uses buttermilk to make the batter thicker for a crispy waffle.
At this Lower East Side ice cream shop, scoops are served with a twist—nestled into warm, golden-crisp egg waffle cones.
