Summer Temptation: Homemade Liège Waffle Ice Cream
Belgian Liege waffles topped with pistachio, rose water, and saffron infused vanilla ice cream!
Servings: 9 Ice Cream Liège Waffles
Persian Ice Cream
- Vanilla Ice Cream: 1.5 qrt
- Pistachios: 1/2 cup
- Saffron: 1/4 tsp
- Rose Water: 1 tbsp
- Hot Water: 1 tbsp
Liège Waffle Dough
- Waffle Pantry Liège Waffle Mix: 16 oz 454g
- Waffle Pantry Belgian Pearl Sugar: 2.5 oz 71g
- Lesaffre SAF-Instant Yeast Gold: 0.25 oz (7g)
- Hot Water: ¾ cup 177ml or 6 fl oz
- Butter: 1 stick 113g or 4oz
- Egg: 1 large egg
Making Persian Ice Cream
Allow 30 minutes for vanilla ice cream to become soft and creamy
Crush saffron and add into small cup. Add hot water and let steep for 30 minutes.
Chop pistachios coarsely
Add vanilla ice cream to a big bowl and mix in saffron mixture. Add chopped pistachios and rose water and mix well.
Add ice cream mixture into original container and freeze for 3 hours.
Baking Belgian Liège Waffles
Combine softened butter and hot water in mixer. Add waffle mix, egg and yeast. Stir well. Knead to form sticky dough.
Cover dough and let rest for 2 to 3 hours.
Gently fold Belgian pearl sugar into dough. Divide dough into 9 portions. Cover and allow dough to rest for 15 minutes.
Preheat Liege waffle iron (360°F or 182°C). Flatt dough balls slightly and place on the iron. Bake for 2 to 4 minutes until golden.
Serving Liège Waffle Ice Cream