Peanut butter & ice cream sandwiches
Ingredients
For the ice cream:
500 ml cream
250 ml full cream milk
150 g castor sugar
1 vanilla pod, split
6 extra large egg yolks
100 g orange flavored dark chocolate, chopped
500 ml cream
250 ml full cream milk
150 g castor sugar
1 vanilla pod, split
6 extra large egg yolks
100 g orange flavored dark chocolate, chopped
For the biscuits:
120 g butter
190 g cake flour
125 g castor sugar
125 g demerara sugar
125 ml peanut butter
½ tsp baking soda
½ tsp baking powder
A pinch of salt
1 extra large egg
120 g butter
190 g cake flour
125 g castor sugar
125 g demerara sugar
125 ml peanut butter
½ tsp baking soda
½ tsp baking powder
A pinch of salt
1 extra large egg
Method
If you have an ice cream machine that needs to be frozen before you use it, make sure you place it in the freezer overnight. We used the Krups Ice Cream and Sorbet Maker.
Place the cream, milk, castor sugar and vanilla into a small pot and scald (heat) over a gentle heat. Discard the vanilla pod.
Gently whisk the egg yolks, and add a little of the scalded mixture at a time to this yolk mixture, making sure it does not curdle. Place the mixture into a glass bowl and heat over a pot of simmering water. Whisk continuously until the mixture has slightly thickened.
Fold in the chopped chocolate and set the mixture aside to cool completely.
Pour your cold mixture into the pre-frozen ice cream maker bowl and churn for 30 minutes.
Decant into a container and freeze for a minimum of 2 hours.
Place the cream, milk, castor sugar and vanilla into a small pot and scald (heat) over a gentle heat. Discard the vanilla pod.
Gently whisk the egg yolks, and add a little of the scalded mixture at a time to this yolk mixture, making sure it does not curdle. Place the mixture into a glass bowl and heat over a pot of simmering water. Whisk continuously until the mixture has slightly thickened.
Fold in the chopped chocolate and set the mixture aside to cool completely.
Pour your cold mixture into the pre-frozen ice cream maker bowl and churn for 30 minutes.
Decant into a container and freeze for a minimum of 2 hours.
While the ice cream is freezing, make the biscuits. Place the butter, flour, castor sugar, demerara sugar, peanut butter, baking soda, baking powder and salt into a food processor and blitz to a smooth powder. Add the egg and pulse until combined. Be careful not to over mix.
Press the dough into a ball, wrap in Clingfilm and refrigerate for 30 minutes. Pre-heat the oven to 190°C.
Divide the dough into 24 balls, roll in between your hands and place onto a Silpat Baking Mat or a greased baking tray. Lightly dust a fork with a little flour and press down onto each dough ball.
Press the dough into a ball, wrap in Clingfilm and refrigerate for 30 minutes. Pre-heat the oven to 190°C.
Divide the dough into 24 balls, roll in between your hands and place onto a Silpat Baking Mat or a greased baking tray. Lightly dust a fork with a little flour and press down onto each dough ball.
Method for biscuits
Bake the biscuits for 12–15 minutes until golden and cooked through. Set aside on a cooling rack to cool.
And now for the best part: scoop balls of ice cream onto half of the biscuits and sandwich together with the remaining biscuits. Serve immediately.
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