MATCHA ICE-CREAM SAND­WICHES

MAKES 8 PREP 5 MINS COOK 10 MINS + FREEZ­ING

Woman’s Day (Australia) - - Food To Love -

In a small saucepan, bring com­bined 2 cups milk and 300ml cream to boil­ing point. In a large bowl, whisk 6 egg yolks and ½ cup caster sugar to­gether un­til pale and thick­ened. Beat in 1 ½ tbsp matcha pow­der. Slowly whisk in hot milk mix­ture un­til com­bined. Strain mix­ture into a saucepan. Stir over a low heat un­til mix­ture thick­ens to coat the back of a spoon. Trans­fer to a bowl and cool. Chill one hour. Churn cus­tard fol­low­ing man­u­fac­turer’s in­struc­tions. Trans­fer mix­ture to a lined 18 x 26cm slice pan. Freeze overnight. Trans­fer ice-cream to a board, re­move pa­per, trim edges. Ar­range 16 ice-cream wafers on board. Us­ing the wafers as a guide, slice ice-cream slab into 8 rec­tan­gles. Sand­wich ice-cream with wafers, dip top third in melted white choco­late and sprin­kle with crum­bled frozen rasp­ber­ries. Freeze on a lined tray 5 mins un­til choco­late is firm.

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