Strawberry ice-cream and fudge sandwiches


  • Serves 6 people

  • 250 ml (1 cup) each milk and pouring cream
  • 40 gm liquid glucose
  • ½ vanilla bean, seeds scraped
  • 8 egg yolks
  • 100 gm caster sugar
  • 100 gm strawberries, quartered
  • 20 gm pure icing sugar (or to taste), sieved
  • Shortbread
  • 210 gm chilled butter, coarsely chopped
  • 110 gm (½ cup) caster sugar
  • 300 gm (2 cups) plain flour, sieved
  • Chocolate fudge
  • 200 ml condensed milk
  • 110 gm (½ cup) brown sugar
  • 100 gm dark chocolate (65% cocoa solids), finely chopped
  • 50 gm butter, coarsely chopped
01   Bring milk, cream, glucose and vanilla bean and seeds to just below the boil in a saucepan over medium heat, then remove from heat. Meanwhile, whisk yolks and sugar in a heatproof bowl until pale (3-5 minutes). Whisking continuously, gradually add milk mixture, then place over a saucepan of simmering water and stir continuously until mixture coats the back of a spoon thickly (8-10 minutes). Strain through a fine sieve into a bowl placed over ice, cool, then refrigerate overnight for flavours to develop. Freeze in an ice-cream machine, transfer to a 1.5cm-deep, 8cm x 28cm tray, smooth top and freeze until almost firm (30 minutes). Process strawberries and icing sugar in a food processor until smooth, then swirl through ice-cream and freeze until firm (2-3 hours).
02   Meanwhile, for shortbread, process butter and sugar in a food processor to combine, add flour, pulse to combine. Turn onto a lightly floured surface, form into a disc, wrap in plastic wrap and refrigerate to rest (2 hours). Preheat oven to 160C. Roll dough between two pieces of baking paper to 3mm thick then cut out 9cm-diameter rounds with a cutter. Place on oven trays lined with baking paper, prick with a fork, refrigerate to rest (20 minutes), bake until light golden (10-12 minutes), then set aside to cool. Shortbread will keep for 3 days in an airtight container.
03   Meanwhile, for chocolate fudge, stir condensed milk and sugar in a saucepan over medium heat until sugar dissolves (3-5 minutes). Add chocolate and butter, stir until smooth. Pour into a 15cm square cake tin lined with baking paper, refrigerate until firm. Cut out 3.5cm-diameter rounds with a cutter dipped in hot water, refrigerate until required.
04   Cut ice-cream into 9cm-diameter rounds with a cutter dipped in hot water, then cut out centres with a 3.5cm-diameter cutter. Place a round of fudge in centre and freeze until firm (30 minutes). Sandwich ice-cream rounds between shortbread and serve.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.
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