Ice Cream: Add the heavy cream to a standing mixer with the whisk attachment and whisk on high speed for 5-7 minutes or until stiff peaks are formed. Fold in the condensed milk and freeze for 1 hour.
Next, rinse the berries and add them to a medium-size pot along with the lemon juice, vanilla and sugar and cook over medium-low heat for 20 to 25 minutes or until it is thick and slightly chunky. Freeze the mixture for 45 minutes to 1 hour.
Next, fold the berry mixture with the ice cream base making sure to reserve about ¼ cup of the berry mixture.
Transfer it to a metal loaf pan and drizzle over top of the remaining chilled berry mixture. Freeze for 6 hours.
Waffle Cones: Heat your waffle cone maker over low-medium heat.
Add all of the ingredients to a large bowl and whisk until completely combined.
Pour 2 ounces into the waffle cone maker and cook for 1 to 2 minutes or until browned and cooked.
Immediately transfer the flat cooked waffle cone to a cone mold and roll it up to make a waffle cone. Let sit for 2 to 3 minutes or until it has hardened up. Set aside and repeat until the batter is gone.
Scoop the ice cream into the waffle cones and enjoy it.