|500 ml||full cream milk|
|500 ml||lamb bone broth|
|4 ml||vanilla essence|
|300 g||granulated sugar|
|15 ml||Maraschino cherry juice|
|135 g||cake wheat flour|
|1 ml||Kosher salt — fine|
|2 ml||baking powder|
|15 ml||granulated sugar|
|100 ml||full cream milk — warm|
|100 ml||lamb bone broth|
|40 g||butter — melted|
|3 ml||vanilla essence|
|15 ml||activated charcoal|
|15 ml||streaky bacon|
Combine the milk and stock and 120 ml of cream in a heavy saucepan and bring to a boil. Add the vanilla essence.
Whisk the egg yolks and sugar together in a mixing bowl.
Temper the eggs with one-third of the hot liquid.
Return the egg mixture to the saucepan.
Cook over medium heat, stirring constantly, until the custard reaches 82℃-85℃.
Pour through a fine mesh strainer into a clean bowl.
Chill the cooked ice cream base in an ice bath, then refrigerate before processing.
Beat the egg whites until soft peaks form.
Slowly incorporate 150g of sugar until stiff peaks form. Mixture should be shiny.
Beat 200ml of cream to stiff peaks and fold into the egg white mixture.
Add cherry pieces, fresh lemon zest, and fresh lemon juice to a small saucepan.
Fold the egg white base into the egg yolk base, add the cherries and churn for about 35 minutes.
Heat the milk and melt the butter.
Mix the dry ingredients together in a large bowl. Remember activated charcoal.
Whisk the eggs together in a separate bowl, add the milk, stock, butter and vanilla essence, stirring to combine.
Pour the liquid mixture into the dry ingredients, stirring to blend. Keep refrigerated until ready to use. Batter may be made up to 1 day in advance.
Cook in a preheated waffle iron according to the manufacturer’s directions. Serve waffles immediately with ice cream.
Supplied by Lamb and Mutton SA and supported by the Red Meat Industry of SA – Recipe by Anezka van Schalkwyk from the University of Pretoria, image by by Christo Harvey.