Dooley’s Ice Cream Sandwich
The perfect snack for the summer.
- 6 egg yolks
- 125g caster sugar
- 500 ml milk
- 1/2 tsp extract of vanilla
- 55ml double cream
- 35ml Dooley’s Toffee Cream
Additional Ingredients for one Sandwich
- 2 Cookies
- 2 tsp. Nutella
Use a whisk or blender to beat the eggs with 30g of the sugar in a bowl until the mixture lifts from the surface in ribbons. Put the milk, the remaining sugar and the vanilla into a saucepan and bring to the boil. Pour over the egg mixture, beating well. Return to the saucepan and heat gently to thicken the mixture until it coats the back of a spoon – do not heat too fiercely or the mixture will turn to scrambled egg. Strain through a sieve and leave to cool. Beat the double cream and Dooley’s into the mixture and put in a 1 litre freezer container and freeze. Remove from the freezer every 15 minutes to beat out any large ice crystals that have formed, until the mixture is mousse-like. Freeze until set, about 2 hours.
Method for one ice cream sandwich:
Cover the bottom side of two cookies with 1 tsp. Nutella each and add one scoop of Dooley’s ice cream on one Nutella covered Cookie and place the other one on top. Enjoy immediately or freeze for later use.