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
Ingredients
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
Instructions
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
- Add two scoops of ice cream to your Liège and garnish with chopped pistachios. For an ice cream sandwich, cut Liège waffle in half (using a bread knife) add 2-3 scoops of ice cream. Enjoy!