Recipe by Illanique van Aswegen
Poppy seed and cinnamon waffles with ClemenGold, white chocolate and ginger ice cream
Ingredients
Ice cream
- 580ml (2 cups) fresh cream
- 250ml (1 cup) milk
- 5ml (1 tsp) ground ginger
- 3 egg yolks
- 100g sugar
- seeds from ½ vanilla pod
- zest of 4 ClemenGolds
- juice of 5 ClemenGolds
- 150g white chocolate
Waffles
- 2 eggs
- 280g self-raising flour
- 5ml (1 tsp) baking powder
- 125ml (½ cup) sunflower oil
- 250ml (1 cup) milk
- 180ml (¾ cup) buttermilk
- 45ml (3 tbsp) sugar
- 2,5ml (½ tsp) salt
- 15ml (1 tbsp) ground cinnamon
- 30ml (2 tbsp) poppy seeds
- zest of 1 ClemenGold, to garnish
- small handful fresh mint leaves, to garnish
Instructions
For the ice cream, gently heat 500ml (2 cups) cream, the milk and ginger in a saucepan over high heat. Remove from heat just before it reaches boiling point.
Whisk the yolks and sugar together, then add the warm cream mixture. Whisk to combine, then pour back into the saucepan. Using a wooden spoon, stir over a low heat until it thickens and forms a smooth custard. The mixture should be able to lightly coat the back of the spoon. Stir in the vanilla seeds and ClemenGold zest and juice.
In a separate bowl, combine the chocolate and remaining 80ml cream and melt it in a double boiler, making sure the water in the pot does not touch the bottom of the double boiler. Whisk into the ice-cream mixture and allow to cool completely. Once cool, churn it in an ice-cream maker according to the manufacturer’s instructions, then place in the freezer for at least 1 hour.
For the waffles, whisk all of the ingredients together until smooth. Heat the waffle iron and bake until the waffles are golden and crisp, 2 – 3 minutes. Serve the warm waffles with a generous scoop of ice cream on top and garnish with zest and mint leaves.
Notes
Make the most delicious ice-cream sandwiches by placing a scoop of the ClemenGold ice cream in between two crunchy choc-chip biscuits. The ClemenGold and chocolate combination is a match made in heaven.
