30 custard cream biscuits
45g butter, melted
2 medium free range eggs
6 free range egg yolks
2 tsp vanilla essence
200g caster sugar
500ml single cream
250g diced strawberries
6 strawberries for garnish
Line a 11” x 7” serving dish with parchment paper. Set aside.
In a food processor or using a rolling pin and a bowl, crush 24 of the custard cream biscuits
with the biscuit filling.
Add the melted butter to the biscuit and mix. Pour this into the base of the dish and press
down. Pop in the fridge while you make your filling.
For the strawberry Ice-cream, whip the cream and place back into the fridge to keep cold.
Pop the eggs, yolks, vanilla and sugar in a heatproof bowl and set this over a pot of gently
simmering water and whisk continuously until doubled in size, thick and glossy.
Remove from the heat and whisk until cold.
Fold through the whipped cream and finally the small diced strawberries.
Pour this over the chilled base and place in the freezer overnight.
To serve, crush the remaining custard cream biscuits and cut the frozen strawberry ice-
cream slab into squares.
Sprinkle the biscuits over top and finish with a fresh strawberry half and tuck in!
Top tip: You can mix up the flavour by adding your favourite Summer berry.