Friday, January 13, 2006


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Hot Waffle Ice Cream Sandwiches

Serves 5 to 6

Hot Waffle Ice Cream Sandwiches The fillings for these sandwiches was a homemade batch of Coffee Ice Cream.

3/4 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/4 cup unsweetened cocoa powder, natural or Dutch process
1/2 cup milk
1/4 cup (packed) brown sugar
1/2 teaspoon instant coffee powder
1 egg
1/2 teaspoon vanilla extract
1 pint coffee ice cream

Equipment: Waffle iron

To make the waffles, in a medium bowl, mix the flour, granulated sugar, baking powder, and salt. Set aside.

Melt the butter in a small saucepan. Stir in the cocoa until smooth and hot. Gradually stir in the milk. Off the heat, whisk in the brown sugar, coffee powder, egg, and vanilla, stirring until the mixture is completely smooth. Pour over the flour mixture and stir until the dry ingredients are completely moistened.

Preheat the waffle iron. Make each waffle with 1/4 to 1/2 cup of batter (amount depends on your waffle iron), cooking just until steam stops rising from the sides of the iron. Place the cooked waffles on a rack to cool slightly and crisp.

Make the sandwiches while the waffles are still warm, or let the waffles cool and reheat them in a 350 degree F. oven for a few minutes before serving. To serve, press a scoop of ice cream between 2 waffle sections.
This recipe comes from Global Gourmet.

Homemade Ice Cream
Fresh Coffee Ice Cream


6 egg yolks, 4 tablespoons fresh coffee (finely ground), 8 oz (200g) soft brown sugar (light), 1 pint (500ml) milk, 6 fl.oz (approx 185ml) very hot water

Take the finely ground coffee and pour the water onto it then let it stand for about 10 mins. You then need to remove the coffee grounds so strain the mixture. In a heatproof bowl mix together the sugar and egg yolks, then whisk until thick and pale. Whisk in the milk and the coffee, then put the bowl over a saucepan of simmering (though not boiling) water. Cook until the mixture is thick (ie. until it forms a layer on the back of a wooden spoon) being sure to stir it all the time. Take the saucepan off the heat and place the bowl to one side to cool. NB. If you want to prevent a skin forming on the mixture you can try covering the surface with a piece of damp, greaseproof paper. When cool, transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.( 20 minutes in the cuisinart 2 qt ice cream maker)

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