Since a week we’ve finally got some good weather here in the Netherlands. Summer is something I look forward to here cause we are often plagued with grey or rainy weather. And since I’m a big fan of ice cream I decided why not make Waffled Ice Creams on a stick. The trick for this is not putting your waffle iron in the freezer, but get silicon waffle shapes you can put in the oven. Perfect to freeze over for any ice cream you prefer. Since it’s spring elderflower here is abundant and so I decided to combine this with buttermilk for these delicious ice creams. Happy Waffle Wednesday.
Elderflower Buttermilk Ice Cream Waffles
4 tbsp. elderflower syrup
2 tbsp. sugar
2 egg yolks
a handful of mint leaves
Silicone waffle mould
wooden ice cream sticks
In a small saucepan heat up the cream with the elderflower syrup and sugar until all the sugar has dissolved. Remove from heat. In a bowl add the egg yolks and mix them while adding just a little of the cream to the yolks. Keep beating so it cools down. Move the yolk mixture to the saucepan with the buttermilk and beat until everything is mixed. Put heat back on a simmer and heat up for about 5 minutes on the lowest heat. Keep whisking to prevent any lumps from forming.
Let the mixture cool down a bit. Grab your silicon waffle mould. Put some mint leaves, raspberries, and blueberries in it and pour in enough of the mixture to fill it up. Put some wooden ice cream sticks in the mixture and let this freeze overnight, or for at least 6 to 7 hours. Enjoy!