Belgian Waffles with Golden Syrup Ice cream
 
Prep Time
Cook Time
Total Time
 
Author:
Type of recipe: Spoon Desserts, Ice creams & Puddings
Cuisine: Belgian-British
Yield: 14 waffles / 1 quart ice cream
Ingredients
(All ingredients must be at room temperature unless otherwise noted)
For the waffles:
  • ¾ cup + 1 tablespoon (?200 ml) whole milk, lukewarm
  • ½ oz (15 g) fresh or compressed yeast
  • 2 ? cups (375 g) (strong) bread flour
  • 2 medium eggs, lightly beaten
  • 1 heaped tablespoon (15 g) vanilla sugar
  • ½ teaspoon salt
  • ½ cup + 1 tablespoon (125 g) unsalted butter, cut into small cubes (plus extra butter for greasing)
  • ¾ cup (150 g) pearl sugar
For the Golden Syrup ice cream:
  • 2 ½ cups (600 ml) whipping or double cream
  • ½ cup (120 ml) whole milk
  • 1 vanilla bean
  • ¼ cup (55 g) Demerara sugar
  • 4 egg yolks
  • ¼ cup + 2 tablespoons (90 ml) Golden syrup (plus extra syrup for drizzling)
Method
For the waffles:
  1. Dissolve yeast in lukewarm milk (be careful! just lukewarm, not scorching - 35ºC / 95°F approx.). Stir until combined and let it sit for a few minutes until it reaches room temperature.
  2. In a large mixing bowl (you can use your stand mixer, fitted with the dough hook), combine flour, vanilla sugar and salt.
  3. Make a well in the center and add the eggs as well as the yeast and milt mixture and stir to combine.
  4. Knead gently until incorporated for 5-6 minutes hasta que quede todo perfectamente integrado en una masa homogénea, suave y bastante pegajosa.
  5. Cover tightly with plastic wrap and let it sit in a warm, free-draft spot for 30 minutes or until doubled in size.
  6. After this time, push the dough down with your knuckles a few times to release all the gases and air. Gradually add the butter, while mixing at low speed until smooth and no more butter is left.
  7. Finally, stir in the pearl sugar until evenly distributed.
  8. Cover again with plastic wrap and let the dough rest for a further 30 minutes just like the first time.
  9. Preheat your waffle iron according to the manufacturer's instructions and grease every crevice with a pastry brush.
  10. Scoop about ½ cup of dough into the waffle maker and cook for 5-6 minutes or until golden brown and crispy on the outside.
  11. Let them cool slightly on a cooling rack at room temperature before serving.
For the Golden Syrup ice cream:
  1. Fill a large mixing bowl with ice cubes for later ice bath and set aside.
  2. Place cream, milk, demerara sugar and split and scraped vanilla bean in a heavy based saucepan over a medium heat and stir until sugar has dissolved.
  3. Once sugar has dissolved quickly bring mixture to rapid boil and then remove from the heat. Set aside.
  4. Whisk egg yolks in a medium bowl, then whisk in the golden syrup until totally combined.
  5. While stirring constantly, add a couple of tablespoons of the cream mixture to the yolk mixture and whisk in. Very slowly stir the rest of the cream mixture into the egg yolk mixture, being careful not to go too fast as you will scramble the eggs.
  6. Return the mixture to the saucepan and return to heat. Over a low heat, and stirring continuously, cook the mixture until it thickens and coats the back of a spoon. You know it is ready when you can draw a line across the back of the spoon with your finger and the line stays there.
  7. Strain mixture into a bowl and Immediately, plunge the pan into the ice bath, stirring constantly so that the it chills evenly. WARNING: be careful not to let any water drops to come into contact with the mixture.
  8. Once completely chilled, pour the mixture into an airtight container, cover with some plastic wrap directly on the surface (to prevent a film from forming) and let it sit in the fridge about 8 hours or overnight. Please note that the ice cream mixture will double in size while churning, so you'll need a container large enough to accommodate the whole lot.
  9. The next day, remove from the fridge and churn the mixture. You can either: - Use an ice cream machine. Pour mixture into freezer container of a 1½-qt. electric ice-cream maker, and churn according to manufacturer's instructions. (Instructions and times may vary). - Or by hand. Place the airtight container into the freezer and whip it out every 30 minutes for 2-3 hours as it freezes using with a spatula or a whisk (either by hand or using an electric hand-held mixer). You really need to beat it up and break up any frozen sections.
  10. Cover tightly and allow ice cream to rest in the freezer for at least 8 hours or overnight before serving.Keep ice cream in the freezer at -0.5/-4 degrees F (-18/-20ºC). Before scooping, allow to soften a bit on the counter for about 10 minutes. Serve drizzled with more golden syrup.Firma Rosa M Lillo
Notes
- Pearl sugar is essential in order to achieve that genuine touch so characteristic of the original Belgian waffles. However, if you can't find it easily, you can use common granulated sugar instead.
- Cooked waffles can be frozen (store in the freezer individually in ziplock bags) and heated up in the toaster once thawed.
- Instead of Golden Syrup, you can try and make this very same ice cream using honey.
- Obviously, you can have your waffles with many different toppings, such as fresh berries, jam, whipped cream, chopped nuts, pure maple syrup, chocolate syrup, etc. Or a combination of any of the aforesaid (next time I have another batch of these Belgian waffles with golden syrup ice cream, I'll try and add some chocolate syrup before the ice cream ;) ).
- International waffle day: March 25th.
Recipe by Pemberley Cup & Cakes at https://pemberleycupandcakes.com/en/2015/07/14/belgian-waffles-with-golden-syrup-ice-cream/