Icecream Sandwiches

Ingredients

(makes 10 sandwiches)
For the Icecream

300ml cream
250g strawberry purée
175g sugar
5 egg yolks
1 vanilla bean, split & scraped
200g strawberries

For the Cake

180g self raising flour
2 eggs
125g unsalted butter, softened
Pinch salt
125g caster sugar
1 tsp vanilla essence
50ml milk

Method
For the Icecream

Chop the strawberries & add 75g sugar & set aside to soften. Whip the egg yolks & 100g sugar until light & fluffy. Heat the cream and vanilla bean until just about to boil & slowly add to the whipped egg mixture. Pour into a large bowl & cook over a double boiler stirring constantly until it thickens & coats the back of a spoon. Strain & cool over an iced water bath. Add the strawberry purée. Place in an icecream machine or icecream bowl attachment on your KitchenAid mixer & churn until firm but soft. Strain the juice from the strawberries & fold the strawberries through the icecream. On a lined tray place a layer of the sandwich bases touching each other & top with strawberry icecream. Add the top of the sandwich and place in the freezer and allow to set. Once set, cut between the sandwiches to shape & enjoy as they are, or dip in melted white chocolate.
For the Cake

Whip the butter & sugar until light & fluffy, add eggs & vanilla. Fold through the sifted flour & salt with the milk. Spoon into a greased icecream sandwich pan & bake 6-8 minutes until golden brown. Demould immediately. Allow to cool.

Icecream Sandwiches

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