Gingerbread waffles

Ingredients 12500ml (2 cups) cake flour 10ml (2 tsp) baking powder 2.5ml (½ tsp) bicarbonate of soda 2.5ml (½ tsp) salt 10ml (2 tsp) ground ginger 2 pinches (¼ tsp) grated nutmeg 2 pinches (¼ tsp) ground cloves

4 large eggs, separated 85g butter, melted and slightly cooled 625ml (2½ cups) milk 125ml (½ cup) sour cream 45ml (3 tbsp) molasses maple syrup, to serve

EGGNOG ICE CREAM

1. In a saucepan, heat the fresh cream with the cinnamon and nutmeg. Bring to a boil and remove from heat. 2. In a separate bowl, whisk together the 3 egg yolks, cornflour, rum and vanilla extract. Pour over the hot cream and whisk to combine. 3. Return to the heat and cook until thickened, about 3 – 4 minutes. 4. Add the condensed milk and allow to cool completely. 5. Whisk the cooled eggnog into the double-thick cream until smooth. 6. Pour into a lined 20cm square cake tin and freeze until set.

GINGERBREAD WAFFLES 1. Preheat your waffle maker while preparing the ba er. 2. Whisk together the cake flour, baking powder, bicarbonate of

soda, salt and spices. In a separate bowl, whisk together the 4 egg yolks, melted bu er, milk, sour cream and molasses.

3. Mix together the wet and dry ingredients until just combined. The ba er will be slightly lumpy. Whip the 4 egg whites until so peaks form and gently fold into the ba er.

4. Pour the ba er into the greased, preheated waffle maker and bake, 4-5 minutes, until crisp and golden. Allow the waffles to cool completely.

5. Assemble the sandwiches by removing the ice cream from the freezer. Unmould and cut into squares the size of your waffles. Sandwich the ice cream between the waffles, place on a chilled baking sheet and return to the freezer.

6. Serve the ice-cream sandwiches stacked high, with maple syrup for drizzling.