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Buttermilk ice-cream sandwiches
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Indulge in a modern twist on the classic summer treat with this Golden Gaytime-inspired ice cream sandwich.
Ingredients:
  • 375ml (1 1/2 cups) pouring cream
  • 375ml (1 1/2 cups) buttermilk
  • 70g (1/2 cup) malted milk powder
  • 4.40 gm vanilla extract
  • 6 egg yolks
  • 120g (2/3 cup, lightly packed) brown sugar
  • 125g butter, at room temperature
  • 45g (1/4 cup, lightly packed) brown sugar
  • 55g (1/4 cup) caster sugar
  • 1 egg
  • 225g (1 1/2 cups) plain flour
  • 35g (1/4 cup) malted milk powder
  • 2.00 gm baking powder
  • 200g milk cooking chocolate, chopped
  • 60ml (1/4 cup) pouring cream
Instructions:
  • Place a 1.25L (5-cup) metal loaf pan in the freezer to chill. In a saucepan over medium-high heat, combine cream, buttermilk, malted milk powder, and vanilla extract. Stir frequently and bring to a boil. Let it cool for 5 minutes before proceeding.
  • In a bowl, whisk together egg yolks and sugar until smooth. Then, whisk in the cream mixture. Transfer the mixture into a clean saucepan and cook over low heat for 10-12 minutes until the custard coats the back of a spoon and leaves a trail when you run your finger through it. Pour the custard into a heatproof jug. Let it cool for 30 minutes, stirring occasionally. Cover the surface with plastic wrap and refrigerate overnight to chill.
  • Transfer the chilled custard into a pan and cover it with foil. Freeze for 6 hours or until almost set. Break up the ice-cream using a metal spoon, then transfer it to a bowl. Use an electric beater to beat for 3 minutes until smooth. Return the mixture to the pan, cover with foil, and freeze for 4 hours until firm.
  • Whip together butter, brown sugar, and caster sugar until it's light and creamy using an electric beater. Add the egg and mix well. Sift in the flour, malted milk powder, and baking powder, and blend until just combined. Gently knead the dough and shape it into a disc. Divide it into 2 equal parts and wrap them in plastic. Chill in the fridge for 45 minutes until it's solid enough to roll out.
  • Preheat your oven to 160°C. Line 2 baking trays with baking paper. Roll out one portion of dough between two pieces of baking paper until it's 3mm thick. Cut it into eight 12 x 5cm rectangles and place them on the trays. Repeat with the rest of the dough. Bake for 12-15 minutes or until they turn light golden, swapping trays halfway through. Let them cool on the trays.
  • In a microwave-safe bowl, combine chocolate and cream. Microwave on high for 2 minutes, stirring every 30 seconds until smooth.
  • 1. Place a biscuit on a plate, add 2 scoops of ice cream, and top with another biscuit. Repeat layering with remaining biscuits and ice cream. Finish by drizzling sauce over the top.

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