Ice cream sandwiches seem such a decadent treat whether they're made with biscuits or cake. The stunning green colour of the green tea ice cream certainly adds a wow factor, and its earthy flavour works especially well with buckwheat, chocolate, and cinnamon.
(Makes 8)
Ingredients:
Green Tea Ice Cream
· 1 tbsp matcha green tea powder
· 3 tbsp hot water
· 200 ml milk
· 200 ml cream
· 4 free-range egg yolks
· 5 tbsp caster sugar
Chocolate Buckwheat Biscuits
· 220 g unsalted butter, softened
· 110g (+ ¼ Cup) rapadura or raw caster sugar
· 110g (+ extra) wholemeal flour
· 110g buckwheat flour
· 2 tbsp cocoa
· 1 (+ ½) tsp ground cinnamon pinch salt
· 2 tbsp milk
· 1 tsp vanilla extract
· 150g dark chocolate, finely chopped
Method:
GREEN TEA ICE CREAM
1. Combine the green-tea powder and hot water together in a bowl and reserve to the side.
2. Combine the milk and cream in a saucepan and bring to a gentle simmer.
3. Whisk the yolks and sugar in a bowl to combine and then pour over the hot milk and cream while whisking. Return to the saucepan and place over a very low heat.
4. Continually stir with a wooden spoon and gently cook for 5 to 10 minutes until the custard is thick enough to coat the back of the spoon.
5. Return to the bowl and whisk through the green tea powder paste to dissolve.
6. Place a piece of baking paper directly on the surface before refrigerating until cold.
7. Churn in an ice cream machine following the manufacturer's instructions.
CHOCOLATE BUCKWHEAT BISCUITS
1. Cream the butter and 110 g sugar.
2. Add the flours, cocoa, one teaspoon of ground cinnamon and salt together with the milk and vanilla and combine until a soft dough.
3. Transfer to a work surface and gently press into a rough flattened ball.
4. Wrap in plastic and refrigerate for 20 minutes.
5. Using a little wholemeal flour, roll the dough out to about 4 mm thick. Cut out 5 cm diameter rounds and transfer to lined baking trays, allowing a little space in between.
6. Gather the scraps and re-roll until you've cut as many biscuits as possible.
7. Refrigerate the biscuits for 10 minutes.
8. Preheat oven to 180 °C.
9. Bake for about 10 minutes until lightly browned.
10. Combine the remaining ¼ cup rapadura sugar and ½ tsp ground cinnamon and sprinkle over the tops of the biscuits. Cool on trays.
11. Melt the chocolate in a bowl over just simmering water. Spread a little on the base of each biscuit and leave to cool, chocolate-side-up on a tray.
12. Place a scoop of green-tea ice cream onto the chocolate side of a biscuit and sandwich with another. Using a small palate knife, smooth the edges to fill in the gaps and create a neat edge.
13. Place back in the freezer to set as you fill each biscuit.
14. Serve sprinkled with a little more cinnamon sugar.
Recipe Credit: Sophie Zalokar with photography by Craig Kinder.
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