Plum Ice Cream Sandwiches
- 1 x 435g Carême Vanilla Bean Sweet Shortcrust Pastry, Defrosted
- 250ml Pedro Ximenez sherry
- 250ml apple juice
- 4 cardamom pods, lightly bruised
- 1 stick cinnamon
- 2 tsp vanilla extract
- 6 blood plums, halved
- 1L good-quality vanilla ice-cream, slightly softened at room temperature
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Preheat oven to 180ºC (160ºC fan).
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Use a 7cm cookie cutter to cut 18 circles from the pastry. Place circles onto a lined baking tray then bake for 10 -12minutes. Remove from oven and allow biscuits to cool completely. Can be stored in an airtight container for up to 5 days
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Combine sherry, apple juice, cardamom, cinnamon and vanilla extract in a medium saucepan. Add 250ml water then bring to the boil over high heat. Drop heat to low and add plums, allow to simmer for 10-15 minutes or until plums are very soft.
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Strain through a fine sieve, reserving liquid.
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Remove skin and seeds from plums, discard. In a separate bowl from liquid use a spatula to press the plum flesh through a fine sieve. Reserve the puree.
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Clean out the saucepan, return strained liquid and bring to a boil over a medium-high heat. Allow to boil for around 10 minutes or until the liquid has reduced to a thick syrup, around 1/3 of a cup.
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Add syrup to the plum puree and allow to cool completely then fold through the softened ice-cream and return to freezer for at least 4 hours to harden.
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Use an ice-cream scoop to make generous scoops of the ice-cream then sandwich between two biscuits to serve.
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