Oops! After taking the time to photograph my ice cream it got a little melty!
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Unfortunately 2012 didn’t start out exactly as I’d imagined. I’d planned to spend New Years Day making this birthday cake ice cream, and then telling you guys all about it. I had the liquid ice cream mixture chilling in the fridge overnight, so it was ready to be poured into my brand new ice cream maker (I’d won it way back in the summer from Tesco Supermarket via a contest they were having on Twitter, but haven’t had a chance to use it until now.) Jayden had just woken up from his nap, and upon picking him up I noticed he was incredibly hot and had a temperature of 39.3ºC (102.7ºF). To make a long story short, we ended up spending New Years Day in the emergency room at our local hospital before being transferred upstairs to the children’s unit for another 3 days. They weren’t sure what exactly was causing his temperature, but every time they got it back down it would return within a few hours. They’d ruled out all the minor infections and viruses, so decided it was best to test him for meningitis. Thankfully the tests came back negative, and 2 days later his temperature returned to normal. We were finally able to return home on the evening of January 4, and I’m pleased to report that Jayden is doing much better. I couldn’t have asked for better care from the Dr’s and nurses. I had a lot of spare time on my hands while we were in the hospital, so luckily I was able to work on my Mint Oreo Cupcake post while we were there.
After the ice cream reached the proper consistency, I stirred in the chunks of birthday cake and buttercream icing before transferring it to a plastic container to firm up in the freezer for a few hours.
For those of you that have been following my blog since the very beginning, you may remember one of my very first posts, which also happened to be about my first entry in the Iron Cupcake London competition (which was sadly cancelled a couple months later).
Peaches with cinnamon still remain one of my favorite combinations, and I look forward to peach season every year, although I do find it hard to get a nice ripe peach in most supermarkets these days. (If you follow me on Twitter, you’ll have seen me tweeting about my search for the perfect peach!)
One of my favorite desserts that I’ve been making for years is my cinnamon peach and ice cream waffle. The hot waffle with cold ice cream, cinnamon and peaches makes for a truly delicious flavour combination. And best of all, they’re incredibly easy to make!
To make this yummy dessert you’ll only need a few things: peaches, cinnamon, sugar, ice cream and waffles.
Now, I’m not going to lie – sometimes I cut corners when I can, so rather than taking the time to make my own waffles (not that it’s hard) I choose to use an instant waffle mix from Cost-Co that only requires a bit of added water and a tablespoon of oil. Even though I cheated on this occasion, I’m going to include my favourite waffle recipe that I use regularly because not everyone has (or wants to have) instant waffle mix at home. If you don’t have a waffle iron you can also use store bought ones, it’s totally up to you!
Waffles With Peaches, Cinnamon and Ice Cream
1 – 2 Peaches
1/2 – 3/4 tsp Cinnamon
1 Tbsp Sugar
Waffle (recipe follows)
1. Since peaches have a fuzzy skin on them that’s not very nice to eat, you’ll need to peel them. Peeling the skin off a peach is really simple if you use one little trick – boiling water! Bring a small pot of water to a boil and submerge your peach in it for about 30 – 45 seconds. Remove the peach from the boiling water and place it on a cutting board for about 30 seconds, just so it cools down a bit.
The skin on the peach should be very loose when you touch it. If you gently pinch the skin between your fingers a part of it should tear upwards, allowing you to start peeling the rest of the peach. The skin should be so loose and slippery that it peels off the entire peach with out any effort, often in one big piece. You should end up with a juicy slippery skinless peach.
Cut your skinless peach into slices, and put them in a bowl along with the cinnamon and sugar. Stir them around and set them aside for at least 5 mins to allow a nice juicy cinnamon syrup to form.
2. Next you’ll need to make your waffle. If you’re making your own, pre-heat your waffle iron and follow the waffle recipe below (or the manufactures instructions if you’re using a mix). ** Because I add peaches and ice cream on top of my waffle I purposely fill my waffle iron only about half full so I get a smaller waffle. Alternatively you can make the full sized waffle and only use 1/2 of it. Now’s also the time to leave your ice cream out to soften up a bit. so it’s easy scoop.
3. Once your waffle is done cooking and your ice cream has softened up a tiny bit, all that’s left to do is assemble your masterpiece! This probably doesn’t need explanation, but start out by placing your waffle on a plate. Next, add a scoop of ice cream (I prefer vanilla or something with a caramel swirl in it), and then spoon the peaches and cinnamon syrup on top. That’s it! Really simple, but really delicious!
1 Cup (125g) Flour
3/4 Cup (175ml) + 1 Tbsp Milk
1/4 Cup (60ml) Vegetable Oil
1 1/2 tsp Sugar
2 tsp Baking Powder
1/4 tsp Cinnamon
1/8 tsp Salt
1/4 tsp Vanilla Extract
1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in all remaining ingredients (flour, milk, vegetable oil, sugar, baking powder, cinnamon, salt and vanilla), until just smooth.
2. Grease your preheated waffle iron with non-stick cooking spray. Pour the mix onto your hot waffle iron, and cook until golden brown. ** Because I add peaches and ice cream on top of my waffle I purposely fill my waffle iron only about half full so I get a smaller waffle. Alternatively you can make the full sized waffle and only use 1/2 of it.
The combination of cinnamon and peaches is one of my favourites, It’s so good that I’ll often eat a peach (or two) in the evenings with a bit of cinnamon on sugar on it, just as I described in step 1. In all honesty, they really don’t need any added extras like whipped cream or ice cream, but if you’re feeling rather indulgent then adding a waffle and a bit of ice cream is definitely the way to go!
First up was the pistachio ice cream:
Next up was the strawberry gelato:
There’s the inside of the gelato cupcake. Vanilla cake and strawberry gelato. I have to say, it was pretty good!
We’ve been going strawberry mad in our house lately. Between harvesting our own from the garden and regular visits to the local pick your own farm, we’ve got a lot of strawberries to use up.
These waffles with strawberries and whipped cream are probably my favourite breakfast of all time. Mum used make them for special occasions like birthdays and when our friends came to the house for sleepovers.
Last month I made some healthy sugar free & gluten free lemon poppyseed waffles with fresh strawberry sauce, but there’s just something about waffles with fresh strawberries and whipped cream that makes everything right in the world. The warmth of the fluffy waffles topped with cool silky clouds of whipped cream, topped off with sweet syrupy strawberries = a whole lotta AMAZING in your mouth.
Mum used my grandmas special waffle maker. I have no idea what brand it was, but it’ll be a vintage piece now that’s for sure. The main thing I remember about it was that the waffles were nice and square, and they weren’t super thick like a lot of the waffle makers make nowadays.
The waffle maker I’ve had for years has been temperamental recently, so I was pleased to be invited along to an event with George Foreman Grills where I could test out their new Evolve Grill. I know what you’re thinking – what does a George Foreman Grill have to do with waffles? That’s what I thought too when I first received the invite, but then I realised that the George Foreman Evolve Grill was different than other grills. Why?
It can make waffles! AND brownies!
The Evolve Grill has interchangeable plates that allow the grill to do triple duty. The grill plates are ceramic coated which has proved to be a breeze to clean after the cooking is done. In addition, there are interchangeable waffle plates, and a deeper pan that’s suitable for a variety of things including omlets, pizza, and brownies. During the event we tested out the grill and deep dish plates, by making seared sesame tuna & pesto and beetroot pizza. Both were amazing, and I was impressed with how well the Evolve Grill performed.
Shortly after the event I was sent my very own Evolve Grill, along with a set of interchangeable waffle plates. I couldn’t wait to try them out. I didn’t have mum’s waffle recipe on hand, so I opted to try out Maison Cupcake’s Gluten Free Belgian Waffle recipe that she shared in last month’s Breakfast Club linky.
Recipe slightly adapted from Maison Cupcake
- 250g Strawberries, washed and sliced
- 2-3 Tbsp Castor Sugar
- 300ml Double Cream
- 2-3 Tbsp Icing Sugar
- 1tsp Vanilla
- 2 Eggs
- 300ml Whole Milk
- 80g Butter, melted
- 1 tsp Vanilla extract
- 270g Gluten Free Self Raising Flour
- 45g Caster Sugar
- Toss the sliced strawberries and 2-3 tablespoons of castor sugar into a bowl, and stir lightly to coat the berries in sugar. Set aside in the fridge for at lest half an hour so the strawberry syrup can develop.
- In a medium bow, place the double cream, 2-3 tablespoons of icing sugar and vanilla, and whip until medium soft peaks form. Set aside.
- Preheat your waffle maker (220ºC if using the Evolve Grill).
- Combine the the eggs, milk, melted butter, and vanilla extract into a medium bowl, and set aside.
- In a sepearate bowl, sift the gluten free flour and caster sugar.
- Slowly pour the liquid mixture into the dry ingredients while string constantly until most of the lumps are incorporated.
- Pour the batter onto the waffle maker, making sure not to overfill. Cook until golden brown according to the directions of your waffle maker.
- Serve with your fresh whipped cream and strawberries.
I like to consider these waffles breakfast, but they’ll easily double as a fantastic dessert.
So what did I think of the George Foreman Evolve Grill?
Pros: I love the fact that this grill has interchangeable plates. The fact that they’re removable makes them sooo much easier to clean, and the ceramic coating on the main grill plates means nothing sticks. Although I’ve yet to try baking brownies in it, the deep dish pan cooked my pizza surprisingly well. The waffle plates make larger waffles than most other square waffle makers on the market, so I feel these are the perfect size. Normally I would have forced myself to eat two square waffles, but with the evolve I’m quite happy to stick to one, as one Evolve waffle equals about 1.5 regular square waffles.
The fact that I could have this grill sitting on my counter top and cook 3 different ways in it is really appealing, especially since I lack storage space so the more uses I can get out of an appliance, the better.
I also liked the digital display screen and timing feature on the Evolve. My previous George Foreman grills didn’t have this feature, and I do find it really handy – especially during pre-heating.
Cons: The grill is on the large side, so if you’re counter top is small or cluttered it may be hard to find space for the Evolve in your kitchen. Compared to my other waffle maker, the Evolve takes considerably longer to cook my waffles to a nice golden brown colour, which also means you’ll get a crispier waffle.
Would I buy it? Yes, probably. If I was in the market for another electric grill, the Evolve would be near the top of my list because of the removable & interchangeable plates because they make clean up so much easier – they’re dishwasher safe too! At £149.99 the evolve certainly isn’t the cheapest grill on the market, so you’ll need to decide if the extra features & plates are worth it for you.
With thanks to George Foreman Grills for hosting the Evolve event, and providing me with the new Evolve grill.
And because this is a breakfast post, I’m submitting my waffles with strawberries and whipped cream to the Breakfast Club, this month hosted by Sarah over at Maison Cupcake, and co-hosted by myself.