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How to make Buttermilk ice cream sandwiches

Yield = 8
Prep time: 0:40
Cook time: 0:30
Total time: 1:10

Ingredients

  • 375ml (1 1/2 cups) pouring cream
  • 375ml (1 1/2 cups) buttermilk
  • 70g (1/2 cup) malted milk powder
  • 1 teaspoon vanilla extract
  • 6 egg yolks
  • 120g (2/3 cup, lightly packed) brown sugar

Butter biscuits

  • 125g butter, at room temperature
  • 45g (1/4 cup, lightly packed) brown sugar
  • 55g (1/4 cup) caster sugar
  • 1 egg
  • 225g (1 1/2 cups) plain flour
  • 35g (1/4 cup) malted milk powder
  • 1/2 teaspoon baking powder

Chocolate sauce

  • 200g milk cooking chocolate, chopped
  • 60ml (1/4 cup) pouring cream

Method

  • Step 1 Chill a 1.25L (5-cup) capacity metal loaf pan in the freezer. Bring cream, buttermilk, malted milk powder and vanilla extract to the boil in a saucepan over medium-high heat, stirring often. Cool for 5 minutes.
  • Step 2 Whisk egg yolks and sugar in a bowl until smooth. Whisk in cream mixture. Pour into a clean saucepan. Cook, stirring, over low heat for 10-12 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it. Transfer to a heatproof jug. Cool, stirring occasionally, for 30 minutes. Cover surface with plastic wrap. Place in fridge overnight to chill.
  • Step 3 Pour custard into chilled pan. Cover with foil. Freeze for 6 hours or until almost set. Use a metal spoon to break up ice-cream. Transfer to a bowl. Use an electric beater to beat for 3 minutes or until smooth. Return to pan. Cover with foil. Freeze for 4 hours or until firm.
  • Step 4 To make butter biscuits, use an electric beater to beat butter, brown sugar and caster sugar until pale and creamy. Beat in egg until combined. Sift in flour, malted milk powder and baking powder. Beat until just combined. Lightly knead dough. Shape into a disc and divide into 2 even portions. Wrap in plastic wrap. Place in the fridge for 45 minutes or until firm enough to roll.
  • Step 5 Meanwhile, preheat oven to 160°C. Line 2 baking trays with baking paper. Roll 1 portion of dough between two pieces of baking paper until 3mm thick. Cut into eight 12 x 5cm rectangles. Place on prepared trays. Repeat with remaining dough. Bake, swapping trays halfway, for 12-15 minutes or until light golden. Cool on the trays.
  • Step 6 To make sauce, place chocolate and cream in a microwave-safe bowl. Cook in microwave on high for 2 minutes, stirring every 30 seconds, or until smooth.
  • Step 7 Place a biscuit on a plate. Top with 2 scoops of ice-cream. Top with another biscuit. Repeat with remaining biscuits and ice-cream. Drizzle over sauce.