Thursday, 24 April 2014

Honeycomb and ANZAC Biscuit Ice Cream Sandwiches















Lest we forget.


Honeycomb and ANZAC Biscuit Ice Cream Sandwiches
adapted from SBS
Serves 4

For the Anzac Biscuits:
80g plain flour (I used cake flour), sifted
100g light brown sugar
50g rolled oats
3 tablespoons desiccated
 coconut
60g unsalted butter
1 tablespoon golden syrup
2 teaspoons water
1/4 teaspoon baking soda

For the Honeycomb Ice Cream:
400ml thick cream
300ml milk
100g caster sugar
4 egg yolks
1 vanilla bean, split and seeds scraped (keep the pod)
100g chocolate-covered honeycomb
2 Anzac biscuits (see above)


Make the Anzac Biscuits:
Preheat the oven to 175 C. Line a large baking sheet with baking paper and set aside.

Put the flour, sugar, oats and coconut into a large bowl and stir to combine.

Melt the butter in a small saucepan over low heat. Add the golden syrup and water. Remove from the heat and stir in the baking soda.

Add the butter mixture to the flour mixture and mix thoroughly. Divide the dough into ten equal protions and roll the portions into balls. Place the balls in the prepared baking sheet, leaving enough room for them to spread. Bake for 15 minutes, or until golden. Leave them to cool on the trays.

Make the Ice Cream:
Put the milk and cream and the vanilla seeds and pod into a saucepan over medium heat. Stir to combine and when the mixture is just below boiling, remove the pan from the heat. Set aside.

In the bowl of an electric mixture fitted with the whisk attachment, whisk the egg yolks and sugar together until thick. Gradually add the hot milk to the egg mixture, whisking continuously. Pour the mixture back into the pan and cook over medium heat, stirring with a wooden spoon. When the mixture coats the back of the spoon (about 5 minutes), remove the vanilla pod,  pour the mixture through a fine sieve into a jug or bowl and refrigerate until it is completely cold.

Pour the mixture into an ice cream maker and churn according to manufacturer's instructions. Transfer to a bowl, add the chopped honeycomb and Anzac biscuits and fold them through. Spoon the ice cream into a freezer-proof container and freeze until firm.

Make the Sandwiches:
Place scopps of ice cream onto half the biscuits and top with remaining biscuits.

20 comments:

  1. Amazing???? YES! I could eat a bunch of those right now :)

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  2. Really gorgeous Jen and such a lovely, delicious way to remember.

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    1. Thanks Maria. ANZAC biscuits on ANZAC Day is a must.

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  3. OMG! (And I'm really too old to say that). These look super indulgent and delicious!!

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  4. They look awesome! They must be delicious!

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    1. Thanks Viviana. You can't go wrong with the flavour of ANZAC biscuits and chocolate covered honeycomb in my opinion.

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  5. Beautiful photos and wonderful cookies.

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  6. Is this acceptable for breakfast?!

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  7. Replies
    1. Thanks Liz. Hope you had a great ANZAC Day.

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  8. The Anzac is a very special biscuit... you've definitely done them justice in this delicious ice cream sandwich. Love the photos... absolutely drool-worthy! x

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    1. Thanks Laura. ANZAC day deserves something special... to go with the football.

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  9. I have an unashamed love of ANZAC biscuits..and honeycomb is my devil food...so these were pretty much designed for me! Dad is going to love these too, thanks for sharing Jen :)

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    1. You're welcome Amy. These are some of my favourite flavours too.

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  10. Oh. My. Goodness. All my favourite things in one decadent treat. Have duly pinned.
    I love that you've gone to the trouble of making your own biscuits and your own ice cream from scratch.
    PS beautiful blog and beautiful photos!

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    1. Thanks so much Skye. I really appreciate your lovely words.

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