ALMOND & CHOCOLATE ICE-CREAM SANDWICHES
PREP + COOK TIME 1 HOUR 10 MINUTES (+ FREEZING & COOLING) MAKES 16
1.5 litres (6 cups) vanilla ice-cream,
1½ cups (225g) vienna almonds,
¾ cup (180ml) water
60g butter, chopped
1 teaspoon caster sugar
¾ cup (110g) plain flour
100g dark chocolate, chopped 100g milk chocolate, chopped ½ cup (125ml) thickened cream 1 Place ice-cream in a large bowl bowl with two-thirds of the almonds; stir until combined. Spoon mixture into a loaf pan; level surface. Cover; freeze for 4 hours or until firm.
2 Preheat oven to 200°C/180°C fan. Lightly grease two oven trays.
3 Combine the water, butter and sugar in a medium saucepan over low heat until butter melts. Bring to the boil. Add flour; beat with a wooden spoon for 2 minutes or until mixture comes away from the base of pan. Transfer pastry to a small bowl of an electric mixer. Beat in eggs, one at a time, beating well after each addition, until smooth and glossy. Drop 16 level tablespoons of mixture onto trays, about 5cm apart. 4 Bake profiteroles for 20 minutes. Reduce oven to 180°C/160°C fan; bake for a further 10 minutes or until golden and firm. Cool in oven with the door ajar.
5 Meanwhile, make chocolate sauce. 6 Split profiteroles with a sharp knife. Fill each with a scoop of ice-cream. Serve the profiteroles drizzled with chocolate sauce and sprinkled with remaining almonds.
Place dark and milk chocolate and cream in a small heavy-based saucepan; stir over low heat until the chocolate melts. Stir gently to combine.