Waffle & Fro-Yo Sandwiches
I love ice cream sandwiches so much, I'd eat it 24/7, but it's maybe not the best suited for breakfast *sad face*. In the grips of a serious ice cream sandwich craving, an idea was born - how about regular breakfast ingredients packaged in such a way that you can still experience the joys of ice cream sandwiches, but not the dreaded rush of too much sugar on an empty stomach... And so the fro-yo sandwich was born!
You'll need a couple of kitchen tools, like an ice cream maker and waffle maker. I don't have these either, but I borrowed from friends with the promise of paying them in fro-yo sandwiches.
This recipe is easy, but you should make the ice cream in advance. You can also swop out some of the elements with ready-made ingredients from your local deli (we won't tell, if you don't).
LEMON CURD ICE CREAM
This simple and easy-to-make lemon curd recipe will take you no longer than 30 minutes to whip together. Keep it in the fridge in an airtight container and it will last you at least a week (like it'll even last that long without having every drop scraped from the jar). I adapted the lemon curd part of the recipe from Barefoot Contessa's version.
1 cup Sugar
3 extra large Eggs
1/3 cup lemon juice
1/8 tsp salt
100 ml butter (unsalted, if you must)
1. Zest the lemons. If you end up with rough strings of zest, chop them into small pieces. Mix it with the sugar.
2. Using a mixer, cream the butter and add your zest and sugar mix. Mix.
3. Add eggs one at a time.
4. Add the lemon juice and salt.
5. On low heat, stir the mixture until it thickens.
6. Once it's cooled down, mix the lemon curd with double cream yoghurt to taste. You want to make sure that the mixture has a sharp, tangy and sweet taste (in other words, not too much yoghurt), because freezing it will tone down the taste a bit.
7. Leave the mixture in the fridge for a while; it needs to be nice and cold. Follow the machine's instructions when adding the mixture.
Sometimes when you ask Google for the best waffle recipe ever, it works. Ever since my student days, this recipe by All Recipes has been my go-to recipe for classic waffles. We didn't need to change a thing because this recipe just works.
2 cups Flour
1 3/4 cups Milk
1/2 cup Vegetable oil
1 tablespoon White sugar
4 teaspoons Baking powder
1/4 teaspoon Salt
1/2 teaspoon Vanilla extract
- Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
- Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.
- Let the freshly baked waffles cool down on a cooling rack. If you let them cool down on top of each other, they will get soggy. Break into their single portion shapes - sometimes they're hearts (like we made), sometimes rectangles.
- Remove the ice cream from the freezer to let it soften to a point where it's easy to scoop and manipulate. If you've made the ice cream fresh, it should be easy to work with.
- Prepare cling wrap or individual plastic baggies for quick wrapping, so you can pop the froyo sandwich into the freezer the moment you're done building it.
- Scoop about one or two tablespoons of froyo onto the waffle piece and spread over the entire surface. You want to create a thickness that excites you personally - for some people it's a 1cm layer of ice cream, for others it's twice that. Pop the second piece of waffle on top and lightly squeeze together.
- Immediately wrap the conpleted froyo sandwhich in a square of clingwrap or place inside a freezer baggy. Place the froyo sandwiches in the freezer as you complete them - you don't want the ice cream to melt too much.
- Freeze for at least two hours, until both the waffle and the ice cream are completely frozen.
- Serve straight from the freezer. If you let the sandwich warm up too much it will fall apart half way through eating.
NOTE - Shop bought ice cream works just as well. We won't tell if you won't...