ICECREAM SANDWICHES
Ingredients
Chocolate Biscuits
250 g butter, at room temperature
1 cup (220g) caster sugar
1 Coles Brand Australian Free Range Egg
2/3 cup (70g) Nestl Plaistowe Premium Cocoa
1 1/4 cups (185g) plain flour
3/4 cup (110g) self-raising flour
Raspberry Ice Cream
1.
2.
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3 cups (750ml) thin cream
1 cup (250ml) milk
8 Coles Brand Australian Free Range Egg Yolks
1 cup (220g) caster sugar
300 g fresh or frozen raspberries
2-3 drops red food colouring
Method
1.
To make the chocolate biscuits, use an electric mixer to beat
butter and sugar in a bowl until pale and creamy. Add the egg
and beat until combined. Sift in cocoa and combined flour and
stir to combine. Turn onto floured surface and shape into a
ball. Divide dough in half. Wrap each portion in plastic wrap
and place in the fridge for 30 minutes to chill.
2.
Roll each dough portion between 2 sheets of non-stick baking
paper to 5mm-thick discs. Place in the fridge for 10-15
minutes or until firm.
3.
Preheat oven to 180C. Line two baking trays with non-stick
baking paper. Use a 7cm round cutter to cut discs from the
dough. Place on trays about 2cm apart to allow room for
spreading. Bake for 12 minutes or until firm to touch. Set
aside on trays to cool completely.
4.
Meanwhile, to make the raspberry ice cream, combine the
cream and milk in a saucepan over medium heat. Bring to a
simmer. Use an electric mixer to whisk the egg yolks and
sugar until very pale and thick. Gradually add the hot cream
mixture in a thin, steady stream, lightly whisking continually.
Transfer the mixture to a clean saucepan and place over
medium-low heat. Cook, stirring with a wooden spoon, for 10
minutes or until custard thickens slightly and coats the back of
the spoon (be careful not to overcook as the custard may
curdle). Set aside to cool.
5.
Place the raspberries in a saucepan over medium heat. Cook,
stirring, for 5 minutes or until the raspberries soften and begin
to release their juices. Strain through a fine sieve into a bowl,
using the back of a spatula to push as much pulp through as
possible. Stir into the custard mixture. Add enough red food
colouring to turn the mixture a medium pink. Pour the mixture
into a metal 20cm x 30cm lamington pan. Cover with foil.
Place in freezer for 6 hours or until set. Use a metal spoon to
break up the ice-cream. Place in a bowl. Use an electric mixer
to beat until smooth and pale.
6.
Line the clean lamington pan with a large sheet of baking
paper, allowing the sides to overhang. Return ice cream to the
lined pan. Cover with foil and place in freezer for 4 hours or
until firm.
7.
Turn the ice cream onto a clean work surface. Use a 7cm
round pastry cutter to cut discs from the ice cream. Working
quickly, place 1 ice cream disc between 2 biscuits. Repeat
with the remaining ice cream and biscuits. Serve immediately
or return ice cream sandwiches to the freezer.
TIP
Lime & Mint Swap: To make Lime & Mint Ice Cream Sandwiches,
add 4 sprigs of mint to the cream and milk mixture in step 4.
Replace the raspberries with 1 tablespoon finely grated lime rind
and 1/4 cup (60ml) lime juice. Add a little green food colouring in
step 5. Remove and discard the mint. Strain the mixture through a
fine sieve into a 20cm x 30cm lamington pan.
Chocolate Sauce: For a dinner party dessert, serve the ice cream
sandwiches drizzled in a rich chocolate sauce. Combine 200g finely
chopped dark chcolate, 1 cup (250ml) pouring cream and 2
tablespoons of brown sugar in a saucepan over low heat. Cook,
stirring, for 5 minutes or until chcolate melts and sauce thickens.
Cool.
