Yesterday was Valentine's Day, and because I am trying to be a cool mom, I made these waffles. Despite my implicit trust in Ruth Reichl's recipes, they were actually not the best waffles I have ever eaten... This was also not the first time I had made them, either. I have an amusing story to tell you about the first attempt.
I decided to make them for Fox's birthday last month, and although they are supposed to be an overnight recipe, I was in a rush, and adapted them for a quick rise. The batter rose well, and they looked pretty good, so I quickly added the eggs and gave it a few good stirs to make sure they were beaten in and then began cooking them.
We enjoyed many of them them, but still had some extra batter left, so Adam volunteered to finish making them so that we could freeze the rest. A couple minutes later, I hear a shout of surprised from the kitchen. There, in the middle of the waffle iron, was an entire egg yolk...
You aren't supposed to cook eggs in the waffle iron, so it made a huge mess and took him a couple minutes to clean it out. He continued making the waffles, and then, to both our horror, another entire egg yolk dumped into the waffle iron. Somehow, I hadn't mixed either of the eggs into the batter. Whoops!
So, I gave them one more go yesterday, this time, mixing the eggs before dumping them into the batter. They were much better, although I am still on the lookout for the perfect waffle recipe. Let me know if you have one!
Now onto this blood orange gelato recipe. I actually made this last year, but was holding out on you, because the photos I got were pretty terrible. I was planning on making it again for a second round of photos, but by then, they were out of season, and it was too late to post.
It is a recipe worth saving though, so I just had to get it up this year. I hope you like it as much as I do! Happy Wednesday!
Blood Orange Gelato:
1 cup whole milk
1 cup white granulated sugar
peel from 1 blood orange
1/2 cup blood orange juice
1 1/2 cups heavy cream
5 egg yolks
Combine the milk and 1/2 cup of the cream and the sugar in a small saucepan. Heat over medium, until the mixture is steaming. Remove from heat, add the orange peel, and cover. Let the mixture sit for 30 minutes. In a medium bowl, combine the cream and the 5 eggs yolks.
Once your 30 minutes is up, remove the orange peel from the milk mixture, and throw the orange peel away. Now, begin heating up your milk mixture again over medium low.
Once it is pretty warm to the touch, add two or three spoonfuls to the egg and cream mixture, and stir. Now, begin stirring your milk mixture, and slowly pour the egg mixture in one steady stream into your warm milk mixture. Continue stirring for about 10 minutes, until the mixture coats the back of a spoon. Remove from the heat, add the orange juice, and pour the mixture through a fine mesh strainer into a large bowl, and refrigerate it for 2-4 hours.
Once it is very cold, pour it into an ice cream maker and mix it according to the manufacturer's instructions. Remove the ice cream from the maker and put it in a sealable container. Let it freeze for 4-6 hours, then serve and enjoy! Will keep in the freezer for 5-7 days