Rum Scented Waffles with Lemon Curd and Coconut Gelato
Yields 10 eight inch waffles
2 large eggs
1 ¾ cups milk
½ cup butter, melted
2 Tb. rum
Zest of 1 lemon, finely grated
2 tsp. pure vanilla extract
2 Tb. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp salt
Fresh nutmeg grated
1 jar of Wilkins & Sons Tiptree Lemon Curd
1 pint Talenti Caribbean Coconut Gelato
Powdered sugar to dust
Combine all the wet ingredients and set aside at room temperature for 5 minutes. (It might curdle because of the alcohol, but that’s okay.)
Blend the sugar, baking powder, baking soda, salt and a little freshly grated nutmeg into a bowl.
Add the wet ingredients and stir until just combined. It’s okay if it’s got a few lumps, in fact that’s better. Let this batter sit for 5 to ten minutes while you prepare your griddle or waffle iron.
Spray your waffle iron with non-stick spray before preheating.
Scoop 1/3 cup of the batter in, close and cook according to the iron’s directions.
Keep the waffles warm in a 200 degree oven until all the batter is cooked
Place the waffle on a plate, add a nice dollop of curd and generous scoop of coconut gelato. Dust with powdered sugar and enjoy.