Zucchini and Blueberry Waffles with Lemon Ice Cream

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Last week I made Lemon Ice Cream. A delicious yet overpowering flavor if eaten alone, but when coupled with a vegetable and fruit studded waffle, it is pure perfection.

Ice cream has become my hobby, there are so many flavors to discover.

For the ice cream:

  1. Start by placing 1 1/2 cups each of milk and cream in a saucepan over medium heat.
  2. While the milk and cream are warming, whisk 4 egg yolks in a bowl with the zest of 2 lemons, 3/4 cup granulated sugar and a pinch of salt until it is pale yellow and velvety.
  3. Once the milk is hot, whisk a little of it at a time into the yolk mixture until the yolks are tempered.
  4. Pour the yolks into the saucepan with the milk mixture and cook until it reaches about 160-170 degrees on a candy thermometer.
  5. Pour into a heat-proof bowl with the juice of 2 lemons and place into the refrigerator over night.
  6. Pour the mixture into the chilled bowl of your ice cream maker and churn according to your maker’s instructions.
  7. Place churned ice cream into a freezer-safe container and chill a couple hours or more until it reaches desired consistency.

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The waffles begin with shredded zucchini.

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Place the shredded zucchini into a colander and press down to remove as much moisture as possible.

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Combine the dry ingredients in a large bowl, while melting 4 tablespoons of unsalted butter over medium heat in a skillet.

Pour a cup of milk, an egg and the melted butter into the large bowl with the dry ingredients.

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Fold the shredded zucchini and a handful of fresh blueberries into the batter.

Using a half cup measure, drop batter onto your preheated waffle iron and cook according to your machine’s instructions.

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You’ll end up with a gorgeous purple and green studded waffle.

One scoop of bright lemon flavored frozen cream will add the precise amount of sweetness and tang.

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Zucchini and Blueberry Waffles

  • Servings: makes 4 large waffles
  • Print

  • 1 cup shredded zucchini
  • 1 cup unbleached all-purpose flour (could substitute gluten-free flour)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 cup milk (could substitute almond milk)
  • 1 egg, beaten
  • 4 tablespoons unsalted butter, melted (could substitute coconut oil)
  • handful of fresh blueberries

Using a grater, shred a medium sized zucchini. Place zucchini in a colander and press out as much moisture as you can. Set aside.

Preheat a waffle iron.

Whisk flour, salt, baking powder and cinnamon in a large bowl. Add milk, egg and melted butter and mix until combined. Fold in zucchini and blueberries.

Using a 1/2 cup measuring cup, scoop batter up and pour onto preheated waffle iron and cook according to your iron’s instructions.

Place a scoop of lemon ice cream on top and enjoy!

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