Ice cream Suggestions: Japanese Miso Caramel & Peanut Brittle, Premium Japanese Matcha Green Tea, Dark Roasted Black Sesame, 1980 Strawberry Milk
(For a no-cook option: Get ready made waffles and dessert sauces)
Prep. time: 10 mins Cooking time: 35 mins
Makes 4 serves
500ml Madame Yuzu’s Miso Caramel & Peanut Brittle Crunch Ice cream
Optional: 100g chocolate melts, fresh bananas and strawberries
2 cups plain flour
½ cup sunflower oil
1 ¾ cups milk (or 1 cup milk + ¾ thickened cream)
1 tablespoon caster sugar
¼ teaspoon salt
4 teaspoons baking powder
½ teaspoon vanilla extract or paste
1 tablespoon butter or non-stick cooking spray
Homemade salted caramel sauce (takes 20 minutes but it’s worth the wait!):
1 cup brown sugar
4 tablespoons butter
½ cup heavy whipping cream
½ teaspoon salt
6 tablespoons golden syrup (the secret for that smooth, velvety texture)
Step 1. To make the salted caramel sauce: In a medium saucepan mix sugar, butter, heavy whipping cream and salt, bring to a quick boil for 3 minutes. Reduce to low-medium heat and simmer for 12 minutes, whisk occasionally. Add golden syrup and continue whisking for a further 5 minutes. Set aside until ready to serve. Refrigerate to keep fresh for up to 5 days. Reheat in the microwave for reuse later.
Step 2. Preheat the waffle iron. To make the waffle batter: beat eggs until fluffy using a hand electric mixer. Beat in flour, sunflower oil, milk, sugar, salt, baking powder and vanilla until smooth.
Step 3. Spray the waffle iron with non-stick cooking spray or brush on butter. Pour waffle mix onto hot iron. Cook until golden brown. Set aside.
Step 4. To make chocolate sauce place chocolate melts in a microwavable bowl for 8 seconds. Remove and stir. Repeat the process until perfectly melted and smooth. Set aside.
Step 5. Top the warm waffles with ice cream. Swirl in fresh strawberries and sliced bananas. Drizzle with salted caramel and chocolate sauce. It’s time to indulge!
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