Strawberry & custard Ice-cream squares

Serves 12
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.

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