Frozen Custard Cookie Stacks
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 2 h. 25 min.
Ready in
Ingredients
for
4
- For the ice creams
- 4 cups double cream
- 4 cups milk
- 1 ½ cups caster sugar
- 2 tsps vanilla extract
- 9 egg yolks
- 1 cup Strawberries (hulled and diced)
- 0.333 cup Chocolate chip
- 3 Tbsps cocoa powder
- For the biscuits
- ½ cup unsalted butter (softened)
- ½ cup caster sugar
- 1 large egg
- ½ tsp vanilla extract
- 1 ⅔ cups plain flour
- ½ tsp Baking powder
- ½ tsp salt
Preparation steps
1.
For the ice cream: For the strawberry ice cream heat one third of the milk, one third of the cream, and 1 tsp of the vanilla extract in a medium saucepan until it comes to the boil.
2.
Meanwhile, blitz the strawberries in a food processor until smooth then pass through a fine sieve to collect the puree below.
3.
Remove the milk and cream mixture once it comes to the boil and set aside to cool a little.
4.
Whisk together 3 of the egg yolks with one third of the sugar until pale and thick. Pour over the hot milk and cream and whisk at the same time until smooth. Stir in the strawberry puree at this point.
5.
Transfer back to the saucepan and return to a low heat, stirring all the time with a wooden spoon until it thickens and coats the back of the spoon; usually 4-5 minutes.
6.
Sieve into a clean bowl and sit inside a larger bowl filled with iced water, stirring until cold.
7.
Churn in an ice cream machine until thickened and frozen then scrape into a plastic container and freeze until needed.
8.
For the vanilla ice cream, heat half the remaining milk and cream with 1 tsp of the vanilla extract in a medium saucepan until it reaches boiling point.
9.
Remove the milk and cream mixture once it comes to the boil and set aside to cool a little.
10.
Whisk together 3 of the egg yolks with half the remaining sugar until pale and thick.
11.
Pour over the hot milk and cream and whisk at the same time until smooth.
12.
Transfer back to the saucepan and return to a low heat, stirring all the time with a wooden spoon until it thickens and coats the back of the spoon; usually 6-8 minutes.
13.
Sieve into a clean bowl and sit inside a larger bowl filled with iced water, stirring until cold.
14.
Churn in an ice cream machine until thickened and frozen then scrape into a plastic container and freeze until needed.
15.
For the chocolate ice cream, heat together the remaining milk and cream with the cocoa powder in a medium saucepan until it comes to the boil.
16.
Remove the milk and cream mixture once it comes to the boil and set aside to cool a little.
17.
Whisk together 3 of the egg yolks with the remaining sugar until pale and thick.
18.
Pour over the hot milk and cream and whisk at the same time until smooth.
19.
Transfer back to the saucepan and return to a low heat, stirring all the time with a wooden spoon until it thickens and coats the back of the spoon; usually 6-8 minutes.
20.
Sieve into a clean bowl and sit inside a larger bowl filled with iced water, stirring until cold.
21.
Churn in an ice cream machine until thickened and frozen then scrape into a plastic container and freeze until needed.
22.
For the biscuits: Cream together the butter and sugar until smooth and pale. Beat in the egg and vanilla extract.
23.
Sift in the flour, baking powder and salt and mix until a smooth dough forms. Cover and chill for 60 minutes.
24.
Pre-heat the oven to 200°C | 400F | gas 6.
25.
Roll out the dough to 1 cm thick on a lightly floured surface. Cut into rounds approximately 5-7 cm in diameter and transfer to a lined baking tray.
26.
Bake for 6-8 minutes until golden brown. Allow to cool on the tray before removing to a wire rack to cool completely.
27.
When ready to serve, arrange one biscuit on a piece of greaseproof paper and top with a small scoop of vanilla ice cream. Place another biscuit on top of the ice cream and press down to secure.
28.
Top with a scoop of chocolate ice cream and arrange another biscuit on top, pressing down to secure. Top with a final scoop of strawberry ice cream and serve.
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