Strawberry Ice Cream
- 4 egg yolks beaten
- scant ¾ cup sugar
- 1 cup 1% milk
- a pinch of salt
- 1 cup whipping cream
- 2 cups strawberries
Put strawberries in a food processor and pulse until they are the texture of hot dog relish (if they are too big they will stick out of the ice cream sandwiches). In a medium bowl toss them with ¼ cup of sugar, and put the bowl in the fridge.
In a saucepan over medium heat combine egg yolks, ½ cup sugar, salt and milk. Whisk until the custard starts to thicken, about 10 minutes. Keep an eye on it so that it doesn’t burn.
Chocolate Waffle Wafers
- 2/3 cup all-purpose flour
- ¼ cup cocoa powder –optional (I use Guittard)
- 1/4 tsp. salt
- 2 eggs
- 1/2 cup sugar
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1/4 cup milk
Transfer to a bowl and slowly add the cream to combine. When cool add the mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Add the strawberries in the last five minutes.
Turn waffle maker on to #3 heat setting.
Mix flour, cocoa powder and salt in a medium bowl and set aside.
Whisk eggs and sugar in a large mixing bowl for a minute until it gets frothy and light lemon yellow. Gradually add flour mixture. When it is incorporated, add the butter and milk. Pour about ¼ cup of batter onto the waffle maker, close lid and cook for about two minutes.
Using tongs, lift the waffle off the griddle. Pour another batch of batter into your machine and close the lid. While the next one is cooking, cut the cooked waffle with a 2 ½" cookie/biscuit cutter (you will get three or four wafers out of each waffle). Repeat until you are out of batter. After the wafers are completely cooled, see the directions above for filling the wafer.
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