for the buttermilk ice cream
1 cup double cream
zest of 1 lemon
1 vanilla pod, split, seeds scraped and reserved
4 egg yolks
85g caster sugar
1 3/4 cups buttermilk
1 1/2 cups of blueberries (fresh or frozen)
for the waffles
1 3/4 cups of flour, sifted
1 1/2t baking powder, sifted
1/2 cup of sugar
a pinch of salt
1 cup milk
1/2 cup buttermilk
200g butter, melted, plus a little extra for the waffle iron
2 eggs, lightly beaten
1t vanilla paste
honey or maple syrup to serve
Being the preparation of the ice cream the day before. Heat the cream, lemon zest, and vanilla pod and seeds in a pot until it’s just about to come to a boil.
Whisk the egg yolks and sugar until it is pale, then gradually add the hot cream to this, whisking continuously. Return the mixture to the pot and stir over a low heat until it starts to thicken and coats the back of a spoon.
Strain the mixture into a bowl set over ice water to cool down quickly, then refrigerate it for at least two hours.
Stir the buttermilk and blueberries into the cold mixture and then churn it in an ice-cream maker according to the manufacturer’s instructions. Freeze the ice cream until you’re ready to serve it.
To prepare the waffles, combine the flour, baking powder, sugar and salt in a bowl. Make a well in the centre. Whisk the milk, buttermilk, melted butter, eggs and vanilla paste together. Pour this into the dry ingredients, whisking until the mixture is smooth.
Preheat a waffle iron according to the manufacturer’s instructions. Brush a little melted butter on the plates, or use cooking spray, then pour in a third of a cup of the batter and cook for two to three minutes per side or until they are golden brown.
Serve the waffles immediately.
Add a scoop or two of the ice cream and drizzle honey or maple syrup on top.
The article originally appeared in HL October 2015