FROZEN WAFFLE AND NO–CHURN VANILLA ICE CREAM CAKE
Makes: 1 23x14x9cm bread tin
Makes: about 8 square waffles
- 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
- Place the milk, sugar and butter in a saucepan; heat until the butter is melted.
- Sift the flour, baking powder and salt together.
- Combine the two mixtures. Add the egg yolks and combine.
- Whisk the egg whites to stiff peak and fold into the mixture.
- Bake in the hot waffle pan. Set aside when cooked.
No–Churn Vanilla Ice Cream
Makes: about 750ml
- 7 Egg Yolks
- 160gr Castor Sugar
- 10ml Vanilla Extract or 1 Vanilla Pod, split open and seeds removed
- 500ml MILLAC Cream
- 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.
- Whisk the cream until it is the same consistency as the egg mixture.
- Incorporate the two mixture. Set aside.
Putting the cake together:
- 60ml Golden Syrup
- 250ml MILLAC Cream, whipped
- Fresh Lavender, to garnish
- 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.
- 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.
- 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.
- 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.
- 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.