Waffle & Chocolate Fudge Sauce Ice Cream
By Chef Janina O’Leary of Trace at W Austin,
2 cups half-and-half
1 cup whipping cream
1/2 cup waffle mix
4 egg yolks
1/4 cup sugar
1/4 cup cubed waffles drenched in chocolate
1/4 cup fudge sauce
Combine the first three ingredients in a large saucepan and
place over medium heat. Bring to a boil.
Temper the yolks and sugar and pour back into pan and cook
until the mixture thickens slightly, stirring occasionally.
Remove from heat and allow to cool slightly. Pour mixture
into lidded container and refrigerate mixture overnight to
mellow flavors and texture.
Freeze mixture in ice cream freezer according to unit's
instructions. The mixture will not freeze hard in the
machine. Once the volume has increased by 1/2 to 3/4 times
and reached a soft serve consistency, fold in the fudge
sauce and waffle pieces. Spoon the mixture back into a
container and harden in the freezer at least 1 hour before