I'd probably wait on that one too for now. They're pretty hardy and winter over well, but I'd wait. Many people in colder areas dig them up and cut them back to just bulb and stems to put them into dormancy and winter them over in a cool, dry basement. They aren't real happy as a growing as a full plant indoors, but it won't hurt them. After they are in the ground next spring and have a full growing season behind them, you can leave them in the ground for winter. When the first frost or hard freeze gets them, their leaves will burn and wilt. Cut their stems (it will likely have a few pups by end of growing season) flush with the ground. Let them remain exposed to the cold night air for a week to signal it to go into dormancy. Then you can mulch them in with a few inches of mulch ( don't use compost, it'll rot the stems). The colder your area, the deeper the mulch. I use about five or six inches for my warm 7b winters. As spring approaches, you can start removing some of the mulch to ease the emergence of the pups. You should have multiple pups from each bulb. They look best in groups. Good luck.

I don't think a regular waffle iron would work because the plates on it are the wrong shape - there is too much space between them so a waffle has to be thick to contact both sides.

Some folks, like my mom, only make ice cream with a custard base. Mom thinks anything else is not worth eating. I, being the modern, cutting-edge, foodista (that's a joke folks!), have made ice cream with such exotic ingredients as Greek yogurt, eschewing a cooked custard base. Below is a cooked custard recipe from The Kitchn: Basic Custard Ice Cream Base 3 cups dairy (whole milk, heavy cream, or a mix) 1 cup sugar 8 egg yolks pinch of salt 1 teaspoon vanilla (optional) Have a strainer in a bowl ready over an ice bath. Bring the dairy to a simmer in a medium pot over medium-high heat--about 5 minutes. Watch it carefully so it doesn't boil over. Remove from heat as soon as you see bubbles forming and let sit until it's cooled to room temperature--about 10 minutes. Meanwhile, beat the eggs, sugar, and pinch of salt into a thick paste. When the dairy has cooled, stream it in while stirring the egg mixture. Once combined, return everything to the pan and cook over medium-low heat. Stir gently in an "S" shape, being sure to scrape the bottom of the pan. The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees. Strain it into a bowl set over an ice water bath and stir in the vanilla. When cooled, freeze mixture in an ice cream maker according to the manufacturer's instructions. Here is a link that might be useful: Custard Base for Ice Cream from The Kitchn

The secret to both is cream and sugar. If you want a real caramel swirl, use a caramel sauce not caramel candy, which is very solid and sticky, and sometimes brittle when frozen. Add cream, which, brcause of the fat, makes it harden at a lower temperature. There are any number of recipes out there, including specifically for ice cream. Same with the peanut butter. Peanut butters processed differently behave differently, so there may be some trial and error involved, and there are also recipes specifically for swirling in ice cream. Sugar neutralizes some of the sticks to the roof of your mouth-ness. Cream does the sauce for ice cream thing. Food gums might also work, but you have to be good at using them, and like eating them.