RECIPES
Ingredients
- 300ml cream
- 250g strawberry purée
- 175g sugar
- 5 egg yolks
- 1 vanilla bean, split & scraped
- 200g strawberries
For the icecream - enough for 10-12 sandwiches
- 180g self raising flour
- 2 eggs
- 125g unsalted butter, softened
- Pinch salt
- 125g caster sugar
- 1 tsp vanilla essence
- 50ml milk
For the cake - makes 10 sandwiches
Assisting Products
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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