Ice cream in a waffle

Level • simple

Pistachios

• 3 dl roasted, unsalted pistachio nuts
• 2.5 dl whole milk
• 2.5 dl cream
• 4 large egg yolks
• 250 g of sugar
• ½ tsp almond extract

If you want a nice green color on the ice cream, you can start by removing the thin shell of the pistachio kernels. Boil water in a pot and pour in the kernels. Leave to steep for a couple of minutes until the peel has started to loosen. Drain the water and remove the skin from all the kernels. Put the pistachio kernels into a blender and process them for a long time until you have a thick paste.

Heat milk and cream in a heavy-bottomed saucepan until steaming. Whisk the egg yolks and 200 g of the sugar until thick, and pour in the warm milk in a thin stream while whisking. Pour back into the pot and heat, stirring, on a medium heat for 8-10 minutes until it thickens. It must not boil. Pour it into a bowl and whisk in the pistachio kernels and almond extract. Cover with plastic wrap and cool completely in the fridge.

Pour into the ice cream machine and process for ice cream. Transfer to an airtight container and put in the freezer until the ice cream is completely solid.

Raspberry ice cream

Heat milk and cream in a heavy-bottomed saucepan until steaming. Whisk the egg yolks and sugar until thick, and pour in the hot milk in a thin stream while whisking. Pour back into the pot and heat, stirring, on a medium heat for 8-10 minutes until it thickens. It must not boil. Pour it into a bowl.

Press the raspberries through a fine mesh sieve to remove the seeds and stir into the cream. Cover with plastic wrap and put in the fridge.

Pour into the ice cream maker and process for ice cream. Transfer to an airtight container and put in the freezer until the ice cream is completely solid.

Chocolate ice cream

Warm milk and cream in a thick-bottomed panboiler until smoking. Beat the egg yolks and sugar with Smooth mix hand mixer to a thick egg mixture and pour in the hot milk in a thin stream while whisking. Pour back into cauldron span>and heat while stirring on medium heat for 8-10 minutes until it thickens. It must not boil. Finely chop the chocolate and stir into the still warm cream. Stir until the chocolate has melted.

Pour it into a bowl, cover with plastic wrap and cool completely in the fridge.

Pour in Vanilla ice 2.5L ice cream machine and run for ice cream. Transfer to an airtight container and put in the freezer until the ice cream is completely solid.

Waffel

Potions: 5 large or 10 small waffle plates

Ingredients waffle:

• 4 dl/250 g wheat flour
• 1 dl/90 g sugar
• 1.5 tsp baking powder
• 1 tsp cardamom
• 4 dl kefir or skimmed cultured milk
• 100g melted butter
• 4 eggs

This is how you do it:

Mix all the dry ingredients together in a bowl. Measure out the kefir and stir in the butter and eggs. Pour the wet into the dry and mix well until you have a lump-free mixture.

Let swell for 20 minutes or more and bake.

Make the ice creams and put them in the freezer for at least 4 hours.

Fry waffles and make cream cases for the waffles with food paper and stickers/tape.
Roll the waffle together at one end and place in the cream case.

Put scoops of ice cream in the waffle and top with fresh berries, whipped cream and not least good ice cream sauces.

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