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HOME-MADE ICE CREAM WAFERS

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HOME-MADE ICE CREAM WAFERS

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Ingredients

50 grams unsalted butter soft
140 grams granulated sugar
1 lemon juice and zest
180 grams cake flour
50 grams egg
80 millilitres heavy cream 35%
1 dash kirsch eau de vie, non sweet
20 millilitres dry white wine
1 piece waffle iron with shallow plate for wafer
  • Medium

Ingredients

Directions

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This recipe is actually from my mother. Throughout the year, but especially around Christmas time, she used to borrow the ”wafer iron” from my grandmother and produced those thin, sweet crisp wafers. After they wafers have cooled on a rack, they were stored in airtight containers for up to a month. In dry, relative humidity free, Switzerland, they stayed crisp and fresh. Problem was, it was never really proven, that the wafers could be stored that long, as my brother, my sister and my dad usually ensured the wafers were eaten while fresh and crisp.

  1. In a mixing bowl, beat the soft butter and the sugar light foamy. Add the flour and all other ingredients gradually and gently mix into a smooth, fairly soft dough.
  2. Cover up well and refrigerate for at least 3-4 hours.
  3. With a tea spoon make little dollops of about 12-15 g (approximate ½ oz) per piece. Place one of the dollops (depending on the size of your waffle/wafer machine you might fit more) on the well preheated, waffle surface.
  4. Close the upper lid and bake the wafers under pressure for 1 to 1 ½ minutes or until golden brown.
  5. With a spatula lift the wafer of the iron surface and place onto a wire rack to cool.

Note When the wafers are hot off the iron, they are soft and can easily be molded. Place in a muffin mold to make wafer baskets or roll into a cone for ice cream cones or roll tightly into a “cigar”. When cool, these wafers can be dipped, coated or otherwise decorated with chocolate and nuts for additional garnishes.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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