How To Make Sunday Morning Waffles & Ice Cream - Best Recipe | Charleston Magazine
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Cooking tools:
- Ice cream maker
- Blender
- Waffle iron
- Kitchen scale
- Oven
- Stove
- Saucepan
- Airtight container
- Baking sheet
- Parchment paper
- Fine-mesh sieve
- Mixing bowl
- Spatula
- Wooden spoon
- Cooling rack
- Whisk
- Measuring cup
- Measuring spoon
- Plate
- Chef's knife
- Cutting board
- Peeler
- Nonstick cooking spray
- Toaster oven
- Freezer
- Refrigerator
- Kitchen timer
- Vanilla bean
Ingredients
- 1 cup whipping cream
- 2 cups whole milk
- 3/4 cup sugar
- 1/4 cup pure maple syrup
- 1 vanilla bean, cut and seeds scraped, or 1/2 tsp. vanilla paste or extract
- 6 oz. cream cheese, room temperature
- 1/8 tsp. lemon zest
- 1/4 cup frozen Brown Butter Crumble
- 2 oz. unsalted butter
- 1 cup unbleached all-purpose flour
- 1/3 cup sugar
- 1/8 tsp. kosher salt
- 1/4 tsp. vanilla paste or extract
- 2 cups Anson Mills Thirteen Colony rice flour or unbleached all-purpose flour
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 2 large eggs
- 3 cups whole-fat buttermilk
- 6 oz. unsalted butter, melted
- 2 large peaches
- 2 tsp. sugar
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Easy waffle recipe – Food & Home Magazine
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