Oopsie Ice Cream Waffle Sandwich

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INGREDIENTS

Waffles

135 g Flour, cake wheat

1 mL Salt, fine, kosher

2 mL Baking powder

15 g Sugar, granulated

1 Egg , extra large

100 mL Milk, full cream, warm

100 mL Lamb Bone Broth

40 g Salted butter, melted

3 mL Vanilla essence

15 mL Activated charcoal

15 mL Bacon, streaky

Ice Cream

500 mL Milk, full cream

500 mL Lamb Bone Broth

4 mL Vanilla essence

4 u Eggs, whole, extra large

300 g Sugar, granulated

12 u Whole Maraschino Cherries

15 mL Maraschino Cherry liquid

Ice Cream

Combine the milk and stock and 120 ml of cream in a heavy saucepan and bring to a

boil. Add the vanilla essence.

Whisk the egg yolks and sugar together in a mixing bowl.

Temper the eggs with one-third of the hot liquid.

Return the egg mixture to the saucepan.

Cook over medium heat, stirring constantly, until the custard reaches 82℃-85℃.

Pour through a fine mesh strainer into a clean bowl.

Chill the cooked ice cream base in an ice bath, then refrigerate before processing.

Beat the egg whites until soft peaks form.

Slowly incorporate 150g of sugar until stiff peaks form. Mixture should be shiny

Beat 200ml of cream to stiff peaks and fold into the egg white mixture.

Add cherry pieces, fresh lemon zest, and fresh lemon juice to a small saucepan.

Fold the egg white base into the egg yolk base, add the cherries and churn for about

35 minutes.

Waffle

Heat the milk and melt the butter.

Mix the dry ingredients together in a large bowl. Remember activated charcoal.

Whisk the eggs together in a separate bowl, add the milk, stock, butter and vanilla

essence, stirring to combine.

Pour the liquid mixture into the dry ingredients, stirring to blend. Keep

refrigerated until ready to use. Batter may be made up to 1 day in advance.

Cook in a preheated waffle iron according to the manufacturer's directions. Serve

waffles immediately with ice cream.