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.