Slow Living Afternoon: Sourdough Waffles & Salted Caramel Custard Ice Cream

A quiet afternoon making overnight sourdough waffles with homemade salted caramel ice cream—golden and crisp around the edges, soft in the middle and topped with a slowly melting scoop. I hope this video inspires you to slow down and make something delicious. Thank you for spending this moment with me 🤍 OVERNIGHT SOURDOUGH WAFFLES Makes 6–8 round waffles Evening or early morning: • 315 g sourdough starter—feed it and use it immediately • 315 g whole milk • 250 g flour—freshly milled wheat works beautifully • 40 g unsalted butter, melted Mix everything until smooth. Cover and leave at room temperature overnight for 8–12 hours. The following morning, or just before baking add: • 2 large eggs • 1¼ tsp baking soda • ¾ tsp fine salt • 1 tsp vanilla extract • 1 tbsp honey or maple syrup, optional Stir gently until combined. The batter will foam slightly after adding the baking soda. Preheat the waffle iron well and lightly grease it if needed. Cook until the waffles are golden brown and crisp. Keep the finished waffles on a wire rack or in a 100°C oven while cooking the remaining batter. SALTED CARAMEL ICE CREAM For the caramel: • 120–130 g sugar • 40 g unsalted butter • 250 ml heavy cream, warmed • 1 tsp flaky sea salt For the custard: • 250 ml whole milk • 250 ml heavy cream • 4 large egg yolks • 40 g sugar • 1 tsp vanilla extract Warm the cream for the caramel. Place 120–130 g sugar in a clean, heavy-bottomed saucepan. Melt over medium heat without stirring, gently swirling the pan when necessary. Continue until evenly amber and fragrant. Remove from the heat and whisk in the butter. Slowly whisk in the warm cream—the mixture will bubble vigorously. Return it briefly to low heat if necessary and stir until smooth. Add the sea salt and set aside. In a separate saucepan, heat the milk and cream until steaming. Whisk the egg yolks with 40 g sugar. Slowly whisk in a little of the hot milk mixture, then pour everything back into the saucepan. Cook gently, stirring constantly, until the custard reaches 82–84°C and lightly coats the back of a spoon. Do not let it boil. Whisk in the salted caramel and vanilla. Chill completely for at least four hours, preferably overnight. Churn for 20–30 minutes, or according to your ice-cream maker’s instructions. Transfer to a container and freeze for 2–4 hours before serving. Serve the warm waffles with a scoop of salted caramel ice cream, maple syrup and a little flaky sea salt. Enjoy! 🧇🍨 #slowliving #sourdoughwaffles #sourdoughrecipe #saltedcaramel #homemadeicecream #cozycooking