International Ice Cream For Breakfast 2017

I'm really sorry that I'm posting this a week after the holiday (it's the first Saturday in February, which was February 4 this year).

But!

 Let's say it's Ice Cream season, just like Christmas season and the way the retail stores celebrate holidays!  So you can eat your ice cream tomorrow for breakfast.

Our menu:
:::yeasted waffles (My favorite for ease, thrift, and deliciousness - recipe below)
:::hot fudge sauce (I make this in hopes that there will be leftover in the fridge so that I can sneak a spoonful at odd moments - it's ganache, essentially, and so very very very divine)
:::vanilla ice cream (from the store - not in the mood to make ice cream right now)
:::strawberries (which I bought on a whim at market after the standholder said they were delicious; no, they were not; of course they were not: this is the Northeast in February!)
:::bananas

This is Ben's plate.  He did, indeed, eat all of that. 

Yeasted Waffles, tweaked from America's Test Kitchen The Science of Good Cooking

Heat together to melt the butter:
1 3/4 cups milk
1/2 cup butter
(I do this in a large glass measure in the microwave - and my measure has a lid, so that's what I use to stash the batter in the fridge overnight; very handy)

Set aside to cool to lukewarm.

When lukewarm, add and whisk together to form batter:
1 cup whole wheat all-purpose flour (a blend of pastry and bread flour)
1 cup all-purpose flour
1 Tbsp. sugar
1 1/2 tsp. instant yeast
1 tsp. salt
2 eggs
1 tsp. vanilla

Refrigerate the batter for 12-24 hours.  It will inflate. Whisk briefly to recombine when you're ready to make waffles; the batter will deflate.  Fry in waffle maker according to manufacturer's instructions.  Hold waffles in single layer in 200F oven for 10 minutes for maximum crispiness.