• In a saucepan combine, cream, half & half, half of the sugars and vanilla bean (caviar scraped out and added to mixture with pod). Place oven medium-low heat and simmer until sugar dissolves.
• In a mixing bowl whisk together egg yolks, remaining sugar and salt. Whisk until light and fluffy.
• Once cream mixture is scalding, add 1 cup to yolk mixture, whisking to prevent the mixture from scrambling.
• Add tempered yolk mixture to saucepan and whisk together. Allow mixture to scald until mixture thickens enough to coat the back of a spoon, 3 to 4 minutes.
• Strain ice cream base through a cheesecloth lined sieve, into a mixing bowl. Place bowl into an ice bath and stir in browned butter.
• Allow mixture to sit until room temperature. Cover ice cream base and chill in the refrigerator for 8 to 12 hours (overnight).
• Freeze ice cream according to your machine’s manufacturer’s instructions.
• Scoop custard into a shallow dish or freeze safe container until fully frozen, 3 to 5 hours.
• For waffle discs: Pour 2 teaspoons of the batter into the center of a waffle cone iron and press until golden brown, transfer flat discs onto a cooling rack and cool until waffle discs are completely crisp, 3 to 5 minutes.

To assemble:

• Place half of the waffle discs onto a baking sheet and top with a single scoop of ice cream. Allow the ice cream to soften a bit, about 10 minutes. Carefully top the ice cream scoops with the remaining waffle discs and gently press down until the ice cream reaches the edge. Place the sandwiches in the freezer and freeze for at least an hour. Serve.