4 Serves
375 Mins
In a saucepan, combine the milk and heavy cream, heating over medium heat until it just begins to simmer.
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Vitamin E
4 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
207 µg / 400 µgCalcium
667 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
1139 mg / 1,250 mgPotassium
620 mg / 4,700 mgSodium
290 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
86 µg / 55 µgFiber
2 g / 28 gSugar
51 g / 50 gSaturated Fat
13 g / 20 gCholesterol
1252 mg / 300 mgCaffeine
0 mgNet Carbs
74 gAlcohol
0 g
In a mixing bowl, whisk the egg yolks and sugar together until the mixture is pale and slightly thickened.
Slowly temper the egg yolk mixture by gradually whisking in the hot milk and cream, then return the mixture to the saucepan and cook until it coats the back of a spoon.
Chill the custard mixture in the refrigerator for at least 2 hours until completely cold.
Pour the chilled base into an ice cream machine and churn according to the manufacturer's instructions.
Transfer the churned ice cream to a container and freeze for 4 hours to firm up.
Prepare the waffle batter and cook in a preheated waffle iron until golden brown.
Serve the warm waffle topped with a generous scoop of the homemade ice cream.
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Danish