This recipe was inspired by the Coolhaus Chicken & Waffles Ice Cream Recipe. Rather than a chicken-spiked caramel sauce on a waffle ice cream, this recipe incorporates all the flavors of chicken and waffles in the base itself, with no caramel.
For this recipe you’ll need chicken skin and 1 cup of stock. I use this opportunity to bake an entire chicken to eat as a meal and make the stock myself with the carcass, but you could just buy some chicken skin and stock.
Making your own stock allows you to control the salt level and flavor, so I do recommend that.
Place the skin, about 3 oz. ( I used all the skin from a baked chicken) in a small saucepan, and heat on medium. Once the sink crisps up and releases some of the fat, add a pinch of sage (about 1/4 tsp), 1/2 packet of chicken bouillon, and 1 tsp of kosher salt.
Continue to heat for a few minutes, allowing the sage to get a bit toasty and fragrant, then add 1 cup of chicken stock. Allow this to simmer, stirring occasionally, until the liquid is reduced to about 1/4 cup or less.
Remove the chicken skins and add 3 tablespoons of butter. Brown the butter and chicken stock mixture, stirring constantly until the solids in the butter separate and darken, but be careful not to burn it.
Remove the chicken butter from the heat and transfer to a small container and place in refrigerator to reserve until churning. You will need to melt it again to its liquid state when adding it to the ice cream base just before churning.
Now to make the waffle custard ice cream base. You can make your own waffles or buy some. Toast 3 waffles (about 175 g) and I would suggest slightly over toasting them, not so they are burnt but maybe darker and more crispy than you’d want if you were eating them. Break up the waffles into chunks and place in a large heat proof bowl.
Make a 6 yolk custard base. You could also make my simple ice cream base but I think it’s fitting for a breakfast themed ice cream to include eggs.
Pour the warm base over the waffles and allow to soak for about 5 minutes. remove about half of the waffles and squeeze liquid into the base with a strainer.
Add three tablespoons of maple syrup.
Using an immersion or traditional blender, blend up the remaining waffles into the base. Strain out any large unblended pieces and place the base into the refrigerator to chill for a few hours.
When ready to churn, melt the chicken brown butter and add to the waffle base, using an immersion blender or a whisk to fully combine.
Churn the ice cream and enjoy immediately as a soft serve texture or freeze overnight for a more scoopable consistency.
Garish with crispy chicken skins and serve with a small carafe of maple syrup
Chicken & Waffles Ice Cream
Ingredients
- 2-3 oz chicken skin
- 1 cup chicken stock
- 1/4 tsp dried sage
- 1 tsp kosher salt
- 1/2 cube chicken bouillon
- 3 tbsp unsalted butter
- 1 3/4 cup whole milk
- 1 3/4 cup whipping cream
- 150 g sugar
- 2 tbsp glucose syrup or corn syrup
- 6 egg yolks
- 175 g toasted waffles
- 3 tbsp maple syrup
Instructions
- place chicken skins in a small saucepan and heat on medium until crispy
- add sage, kosher salt and chicken stock and continue to simmer, stirring occasionally until the liquid reduces down by 3/4, about 20 minutes.
- add butter and melt, continuing to simmer stirring constantly until the milk solids separate and turn brown.
- Reserve chicken butter in a small bowl.
- Make or toast the waffles until they are slightly overdone, crispy and browned but not burnt.
- Break up waffle into small chunks and place in a medium heat proof bowl.
- Make a six yolk custard base:
- Prepare an ice bath by filling a large bowl with ice and water halfway and nesting the medium heat proof bowl with the waffles inside it with a strainer on top.
- Place egg yolks in a small heat proof bowl and have your small whisk ready.
- Add milk, whipping cream, sugar and glucose or corn syrup into a medium pan and heat until it reaches 150° F.
- Add about 1 cup of the hot liquid to the yolks, 1/3 cup at a time, whisking constantly to temper the eggs.
- Return the egg mixture to the pot and stir constantly over medium heat until the mixture reaches 175° F and thickens to coat the back of a spoon.
- Pour the mixture into the bowl of waffles over the ice bath, straining out any curdled pieces of egg.
- Stir to chill the mixture, and once its at room temperature, blend the remaining pieces of waffle into the base with an immersion blender.
- Chill the waffle infused base in the refrigerator, at least 4 hours and preferably overnight.
- When ready to churn the ice cream, heat the chicken butter so that it melts but is not too hot. Allow to cool a bit if it's too hot but keep at liquid state.
- Add the melted chicken butter to the waffle infused base and whisk or blend with immersion blender to combine.
- Churn ice cream.
- Enjoy immediately in a soft serve consistency or freeze overnight for a more sccop-able texture.
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