Butter Pecan Gaufrettes

A dessert recipe found in “150 New Ways to Serve Ice Cream” published by Sealtest System Laboratories Inc in 1936Butter Pecan Gaufrettes

Waffles are usually dismissed at the breakfast table as “mere waffles” in the US. To the French, who have a way of glorifying things, they are also widely used as part of the dessert, and are called “gaufrettes,” which is rather glorified in sound, and glorious to taste.

1 Pint Butter Pecan Ice Cream
Maple sauce *

Serve the Butter Pecan Ice Cream with a little hot maple sauce upon the hot gaufrettes. Chocolate sauce mixed with a little cream is another perfect combination. Garnish with pecans or almonds if desired.

* Maple sauce

1/2 cup sugar
1/4 cup corn syrup
3/4 cup cream
3 tablespoons butter
1/2 cup maple syrup

Combine sugar, corn syrup, and cream and bring to a boil stirring constantly. Cook without stirring until the syrup forms very soft balls when dropped in cold water. Remove from heat and add the butter and maple syrup. Use hot or cold. The sauce may be kept in a covered jar in the refrigerator and reheated in top of double boiler before serving, if desired. This makes about 1 1/2 cups of sauce.