Salty Sweet Corn Ice Cream Sandwiches
Adapted from chef Alex Stupak by Cathy Barrow
You’ll need an ice cream machine and a regular (not Belgian) waffle iron. It’s best to fill the sandwiches while the ice cream is somewhat soft. Wrap and freeze the assembled sandwiches for at least 1 hour and up to 1 day.
MAKE AHEAD: The waffles can be made and held, tightly wrapped, for several hours before assembling the sandwiches. The sandwiches should be frozen for 1 hour before serving. They may be assembled, wrapped and frozen a day in advance. Makes 12 small servings 3 large eggs 1 cup sugar ½ teaspoon vanilla extract 1½ cups masa harina, such as
Maseca brand 3 tablespoons all-purpose
flour 1½ teaspoons baking
powder 1 teaspoon kosher salt 8 tablespoons (1 stick) unsalted
butter, melted About 3 cups Salty Sweet Corn Ice Cream, or more as needed (see related recipe)
Instructions: Preheat a waffle iron. Whisk together the eggs, sugar and vanilla extract in a large liquid measuring cup, until thick and glossy. Combine the masa harina, allpurpose flour, baking powder and salt in a mixing bowl, then whisk in the egg mixture. While whisking, drizzle in the melted butter to create a batter that is velvety smooth.
Grease the waffle iron lightly with cooking oil spray, as needed. To make each waffle, scoop about a half cup of the batter onto the heated waffle iron, using an offset spatula to spread it evenly.
Close the lid and cook for about 3 minutes, or until the waffle is lightly golden and releases easily. Transfer to a wire rack to cool.
Repeat with the remaining batter. Do not worry if any waffles break along their section lines, as that is the next step.
To make the ice cream sandwiches, break the waffles apart into a total of 24 pieces. Place a small, round scoop of the Salty Sweet Corn Ice Cream on top of 12 of them. (The amount of ice cream you need to fill the sandwiches will depend upon how big your waffle sections are.) Top with the remaining 12 waffle pieces and press lightly so the sandwiches hold together. Smooth the filling edges with an offset spatula. Wrap each sandwich in plastic wrap and freeze for 1 hour before serving.
Nutrition per serving: 320 calories, 6 g protein, 40 g carbohydrates, 16 g fat, 9 g saturated fat, 90 mg cholesterol, 350 mg sodium, 2 g dietary fiber, 25 g sugar