Gaufre à la glace
Friends, the recipe I share with you today is seemingly simple, but extraordinary, nonetheless. You may already know about this combination, or maybe you don’t. I have to imagine that the man/woman behind the creation of the pizookie (pizza cookie with ice cream) married the man/woman who created the gaufre à la glace (waffle with ice cream). I mean, I just have to think they’re somehow at least friends because there would be no better union than the two. Imagine the meals they come up with…brilliant! I personally had no idea that people ate waffles with ice cream. I remember walking into the French gelato place on Rue des Canettes, and thinking what the heck, waffles with ice cream? Is this for real? Oh, yes, mademoiselle, they are more than real. They are the new crepe, or maybe a crepe is the new gaufre à la glace? Which was first?
Let me just tell what I DO know: my sister and I were sharing an apartment on our last stay in Paris for one month, which meant we actually had to budget all the places we were going out to. It wasn’t a week-long vacation where we could splurge on fine-dining. We had to choose a nice dinner out or a pastry affair each day, and let me just tell you, we totally ate waffles with ice cream for dinner many a time. You might be thinking, so…it’s just a waffle with a scoop of ice cream? And like, yes, but no! Non, non, non! It’s not just any waffle. It’s a gorgeous, yeast-y, fluffy, crunchy, perfection-for-my-baking-heart kind of waffle. Here I had been thinking the crepe was the street vendor dessert to get, when all this time this divine creation was sitting under my nose (and now in my belly, where it rightfully belongs).
While classic waffles are great, there’s just something amazing about a yeast waffle. When you’re making the batter for these, you’ll probably be thinking it’s really thin and soup-y, nothing like the breads you’re used to making yeast with. And you’d be right, this is nothing like a bread. The yeast in this batter contributes in two ways. Firstly, it provide lots of flavor. When these waffles cook inside the waffle iron, it will smell like you’re baking the most wonderful bread ever. That’s all because of the yeast. Secondly, the yeast gives the waffles that sort of “raised” appearance, and just the overall fluffy texture. The outside gets nice and crisp, while the insides remain light and airy. If you want to do it the French way, dust the warm waffles with powdered sugar and top with a scoop of your favorite ice cream. This is the stuff dreams are made of.
P.S. For all my wine lovers, there is a really great documentary on Netflix right now called A Year in Burgundy that is just a real delight to watch. You learn so much about the wine-making process, specifically the winemakers and vineyards of Burgundy, France.
Gaufres a la glace
Ingredients
- 1/4 c warm water, about 110°F-115°F
- 1 1/4 tsp active dry yeast
- 1 tsp sugar
- 1 c warm whole milk, 90°F-100°F
- 1/4 c unsalted butter, half a stick, melted
- 1 tbsp honey
- 1/2 tsp pure vanilla extract
- 1/2 tsp kosher salt
- 1 c all-purpose flour
- 1 extra-large egg
- 1/8 tsp baking soda
- powdered sugar for dusting
- 5 scoops of preferred ice cream
- oil or butter to grease your waffle iron with
Instructions
- If you can, prepare your batter the evening before for best flavor. If enjoying same day, then begin 1 1/2 hours before you want to cook your waffles. Start by pouring the warm water, yeast, and sugar into a very large bowl. Do not stir. Let the mixture rest for 5 minutes, or until it's frothy.
- Add the warm milk, melted butter, honey, vanilla extract, and kosher salt; whisk to combine. Then add in the all-purpose flour and whisk until smooth. Cover the bowl tightly with plastic wrap. Let the batter rest in a cool place on your counter overnight, or for at least 1 hour.
- After your batter has rested, it should have risen in height and slightly bubbled on the surface. In a small bowl, beat the egg and baking soda together. Add this into the waffle batter and whisk to combine.
- Heat your waffle iron and brush with oil or melted butter. Use a half cup measuring tool to scoop out 1/2 a cup of the waffle batter onto the iron. If your waffle iron has a timer for notifying you when the waffles are ready (usually about 3 to 4 minutes for most machines), let the waffles cook a little bit longer (like 5 to 6 minutes), or until they're slightly browned and crispy on the outside.
- Place the cooked waffles on a metal wire rack in the oven with the hold setting on to keep the waffles warm while you finish cooking all of them. Dust the finished waffles with powdered sugar and place a scoop of your favorite ice cream right in the center of each.
My father is obsessed with waffles and ice cream but I had no idea you could get them in Paris! I have no idea how I missed this but I’m sure not going to tell him. This looks way better than the American one!
Thanks, Elle! 🙂 It’s such a great combination, so I don’t blame your father! And I think the yeast factor in these waffles just make them shine compared to standard breakfast waffles!
This looks wonderful! I have never even heard of a pizookie! Where have I been? This sounds wonderful!
Thank you, Kelley! You know, I’m not sure if everyone calls its a pizookie, but that was the name was created by BJ’s Restaurat and Brewhouse, which is supposedly the creator of the dessert: a giant cookie baked in a skillet and served with a topping of ice cream. It’s absolutely delicious, that’s all I know! 🙂
The texture of your waffles looks absolutely perfect! Other than waffle cones, I’d never considered waffles for dessert. But you’ve convinced me!
Thank you, Marissa! I had never considered it for dessert either, but I’ve been converted! 🙂 XO
I’M SO SPEECHLESS RIGHT NOW! Every time I visit your amazing blog I get so hungry – this looks unbelievable! With my sweet tooth, I couldn’t think of a better dessert. Ice cream and waffles are the best combination, and this looks so delicious and decadent. You’re such a genius!
Thank you so much, Harriet!! You are so sweet! I was also wow’d by the combination when I first tried it – I couldn’t believe I had never tried something so simple before, but those Frenchies are always so spot on! 🙂 XO
Oh wow, these photos are gorgeous, and this dessert looks delicious, such a sophisticated way to serve waffles! Love it! “The stuff dreams are made of” indeed!
Thank you, Sam! I promise, you will be in heaven eating one of these! 🙂 XO
Well, I never thought of this combination either.. but I am convinced that I will need some ice cream with my waffles…. ahem, yeasted waffles, next time I whip up a batch! I can imagine the contrasting textures and temperatures! LOVE!
Looking forward to watching A Year in Burgundy (thank you!). At a conference last year, a lady representing the Burgundy wine region gave a nice presentation about the history and varieties of wine… we also had a tasting! Wow – now I’d like to travel to Burgundy some day to savor the splendor! Looking forward to the documentary! Thank you Beeta!
That is SO cool that you got to do a tasting at the conference! I wonder if it was the same lady in the movie. That lady’s name is Martine Saunier and she’s an older woman who is basically the big boss of the wine business in Burgundy. Anyways, the movie totally made me want to make a trip to Burgundy, so I hope you love it too! Thanks, Traci! XO
Now, you really made me crave some waffles, Beeta! With some ice cream! Who would have thought!!!
PS: I’ll have to watch that documentary. My husband would totally enjoy it. He loves making wine. 🙂
That’s so cool your hubby makes wine!! Then you guys will both love this documentary – it’s so interesting and really beautiful shots of the French countryside. I also love the soundtrack 🙂 XO
I almost exclusively eat waffles with chocolate! Looking at your beautiful pictures has got me craving waffles- might just have to try your recipe!
Thank you, Dani! I hope you do get a chance to try! And the nice thing is that if you make them overnight like suggested, there’s barely anything to do but pop them into the iron when you get up in the morning! 🙂