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Icecream Sandwiches


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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.          
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