We’re making Brown Butter Waffle Ice Cream Sandwiches with Chef Nemo Bolin of Cook & Brown Public House.
1-3/4 C. AP Flour
¼ Unsalted Butter, Browned
3 Large Eggs
¾ C Dark Brown Sugar
1 T Kosher Salt
¼ C Crème Fraiche (or Sour Cream)
2 Pints of your favorite ice cream.
Makes approximately 14 waffles (7 Sandwiches)
In a stand mixer with a paddle attachment combine the sugar, salt, & butter.
Mix on medium until fully combined.
Add the eggs one at a time. Add the flour in 3 additions.
Add the crème fraiche and mix until combined.
Cook in a stroopwafel iron until golden brown. Let cool.
Place ½ cup of tempered ice cream in between two waffles and press together until ice cream just touches the edges of the waffle. Wrap in parchment paper or lay on a sheet tray and place in the freezer for at least 30 minutes.