Vanilla Ice Cream with Waffles

“The Best Dessert Ever, Mom!”

As a mother of 2 young kids, I often try and make my life a little easier when possible. For instance, I usually pick one day a week and make a big batch of pancakes from scratch to freeze for the week, I cut all the veggies right when I get home from the grocery store so I don’t have to dice for each recipe, and when someone wants a PB&J, I make 3 or 4 and stick them in the fridge for later.

Today, I decided to use the waffle maker I got for Christmas and freeze a big batch of waffles instead of pancakes. I also happen to have quite a few egg yolks I need to use up. To me, that means ice cream. Waffles and Ice Cream -what a great combination!

For assembly, I placed warm waffles in a bowl with a couple of scoops of ice cream on top. I also made some whipped cream and had some extra brownies on hand. My kids had fun making their own concoction and my daughter was so happy at this surprise dessert feast she exclaimed it was “The best dessert ever”.

 Classic Waffle Batter ( Recipe from “Waffles” by Tara Duggan)

2 Large eggs

1 ½ cups whole milk (I used 2%)

½ cup unsalted butter, melted or ½ cup canola oil

1 teaspoon pure vanilla extract

1 ½ cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

¼ teaspoon salt

1. In a medium bowl, whisk together the eggs, milk, butter, and vanilla.
2. In a large bowl, mix together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients then pour in the egg mixture. Whisk until mostly smooth, with just a few lumps.

Vanilla Ice Cream (Adapted from “The Perfect Scoop”)

1 cup of whole milk

A pinch of salt

¾ cup sugar

1 teaspoon vanilla extract

2 cups heavy cream

5 large egg yolks

1. Heat the milk, salt, and sugar in a saucepan.
2. Set up an ice bath by placing a large bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
5. Strain the custard into the heavy cream. Stir over the ice until cool, and add the vanilla extract, then refrigerate to chill thoroughly.
6. Freeze the custard in your ice cream maker. About 25-30 minutes.