Gingerbread ice cream sandwiches
- 1tsp Extra Special Vanilla Extract
- 5 medium egg yolks
- 50g caster sugar
- 500ml double cream
- 50g golden caster sugar
- 3tbsp golden syrup
- 5tsp ground ginger
- 2tsp ground mixed spice
- 40 Chosen by you Malted Milk biscuits, to sandwich
Put a glass bowl over a pan of gently simmering water, making sure it doesn’t touch the water. Add the yolks and caster sugar and beat until thickened. Add 5tbsp of the cream and the vanilla and beat in for 2 mins. Remove from the heat.
Beat the rest of the cream in a separate bowl until it forms soft peaks. Stir in the golden caster sugar, syrup, ginger and mixed spice. Fold into the egg and cream mixture. Transfer to a plastic container and freeze until almost set (3-4 hrs).
Remove the ice cream from the freezer, put in a food processor and blitz. Return to the container and freeze until completely set.
To serve, remove the ice cream from the freezer for 10 mins. Cut into 20 slices and sandwich each between 2 biscuits. Wrap with strips of baking paper and tie with string, if wished.