Submitted by: Porsche Hughes
|1/2 pounds||butter or margarine|
|1 1/2 cups||brown sugar|
|1/2 cup||Carnation milk or cream|
|1 1/2 teaspoons||baking powder|
|1 teaspoons||Mapleine (maple flavor)|
|1-ounce slices||Ice Cream Filling|
|1 1/2 cups||heavy whipping cream|
|3/4 tablespoons||vanilla extract|
|1 tablespoons||pineapple extract|
|1 3/4 cups||milk|
|1/4 cups||crushed pineapple|
|1/4 cups||flaked coconut|
|1 cup||heavy whipping cream|
- Galetts: Melt butter and let cool. Whisk the eggs together in a large bowl, whisk in brown sugar, and then butter. Combine the egg mixture with milk, salt, baking powder, vanilla, and mapleine and whisk again. Now, gradually mix in flour with a wooden spoon. Add more flour if needed. The mix is done when it clings and slowly drops from a spoon. Spray waffle iron and drop mixture onto hot waffle iron and cook until golden brown. Place on brown paper bag to cool.
- Ice Cream Filling: In a medium saucepan, combine sugar, flour, and salt. Stir in milk. Cook over medium heat approx. 15 minutes or until thick, stirring constantly. Stir in roughly 1 cup of mixture into the beaten eggs. Add egg mixture to the remaining hot liquid, stirring continuously. Cook for 1 minute; then remove from heat. Refrigerate 2 hours. Combine remaining ingredients in a large bowl. Add chilled mixture and whisk. Pour into ice cream maker and freeze as directed on machine.
- Whipped Topping: In blender, whip cream and sugar together until thick. To build dessert; place one galett on a plate. Take a scoop of ice cream and place in center of galett. Cover with an additional galett and top with whipped cream, coconut shavings and maple syrup.