GINGERBREAD ICE CREAM SANDWICHES
A fun-to-eat treat to end your meal! MAKES 8 SANDWICHES PREPARATION: 25 MIN COOKING: 45-60 MIN FREEZING: 4 HOURS GINGERBREAD 500ml (2c) cake flour 10ml (2t) ground ginger 5ml (1t) ground mixed spice 5ml (1t) ground cinnamon 5ml (1t) bicarbonate of soda 2,5ml (½t) salt 120g butter, softened 125ml (½c) golden syrup 125ml (½c) sugar 125ml (½c) boiling water 1 extra-large egg, whisked ICE CREAM 100g currants 60ml (¼c) rum or liqueur 2 litres (8c) vanilla ice cream, slightly softened 180g fresh cherries, pitted and chopped zest of 1 orange 100g salted pistachio nuts, chopped 350g frozen raspberries TO FINISH fresh crushed raspberries or strawberries Preheat the oven to 180°C. Grease a 22cm x 11cm loaf tin with nonstick spray and line with baking paper. Line another loaf tin of the same size with clingfilm. 1 Gingerbread Sift the flour, spices, bicarbonate of soda and salt together. 2 Mix the butter, syrup,
sugar and boiling water, stirring until the sugar has dissolved. 3 Pour the wet ingredients into the dry ingredients and mix well, then stir in the whisked egg. Pour the batter into the prepared tin with the baking paper and bake for 45-60 minutes or until a skewer inserted in the middle comes out clean. Set aside to cool for 5 minutes in the tin then cool completely on a rack. 4 Ice cream Mix the currants with the rum and set aside to soak. 5 Using a large metal spoon, scoop the vanilla ice cream into a large bowl then add the currants and the rest of the ingredients and mix. Spoon into the prepared tin with the clingfilm, cover the top with clingfilm and freeze for at least 4 hours. 6 To finish Cut the cake into 1cm-thick slices and set aside. Cut the ice cream into 2cm-thick slices and sandwich each between two slices of cake. Put all the sandwiches on a tray and keep
in the freezer until ready to serve. Garnish with the fresh raspberries or strawberries.