Frozen Waffle Ice Cream Cake

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Frozen Waffle Ice Cream Cake / Kate Martens (p)

“My frozen-waffle recipe and the no-churn ice cream creates an ice-cream cake that promises to impress. This dish is dedicated to my mother who often has a craving for these sort of ice creams, the wafer type – and sometimes even stops over at a filling-station shop to satisfy her longing.”

— Jackie Cameron

FROZEN WAFFLE AND NO–CHURN VANILLA ICE CREAM CAKE

Makes: 1 23x14x9cm bread tin

Waffles

Makes: about 8 square waffles

Ingredients:

• 500ml Full Cream Milk
• 15ml White Sugar
• 45gr Salted Butter
• 500ml CHAMPAGNE VALLEY STONEMILL Cake Flour
• 15ml Baking Powder
• Pinch ORYX Salt
• 3 Whole Eggs, separated

Method:

1. Place the milk, sugar and butter in a saucepan; heat until the butter is melted.
2. Sift the flour, baking powder and salt together.
3. Combine the two mixtures. Add the egg yolks and combine.
4. Whisk the egg whites to stiff peak and fold into the mixture.
5. Bake in the hot waffle pan. Set aside when cooked.

No–Churn Vanilla Ice Cream

Makes:  about 750ml     

Ingredients:

• 7 Egg Yolks
• 160gr Castor Sugar
• 10ml Vanilla Extract or 1 Vanilla Pod, split open and seeds removed
• 500ml MILLAC Cream

Method:

1. Whisk the egg yolks until light and fluffy. Slowly add the sugar and vanilla and continue whisking until the mixture is pale in colour, almost the colour of cream.
2. Whisk the cream until it is the same consistency as the egg mixture.
3. Incorporate the two mixture. Set aside.

Putting the cake together:

Ingredients:

• 60ml Golden Syrup
• 250ml MILLAC Cream, whipped
• Fresh Lavender, to garnish

Method:

1. Line the bread tin with plastic wrap. Place 2 square waffles next to each other on the base, you might need to cut another waffle to make sure the base is completely covered.
2. Place half the ice cream mixture on top of the waffles, creating a smooth ice cream layer. Place this into the freezer for at least an hour to allow the ice cream mixture to freeze.
3. Place another layer of waffles on top of the ice cream and then the second half of the ice cream mixture. Place back in the freezer.
4. When the second ice cream layer is frozen, place the last waffle layer on top of this. Place the cake in the freezer until ready to serve.
5. When serving; remove the cake from the bread tin and place on top of a serving platter. Drizzle with golden syrup, top with dollops of whipped cream and garnish with fresh lavender.

Note: If you have a waffle maker that makes round waffles, use a round cake tin instead of a bread tin.