“I have fond memories of being over at my neighbours’, who always had ice-cream slices and pink wafers that fit to make a sandwich,” says Huxtable’s Daniel Wilson.

“This is my pimped version, which has the centre cut out to allow for chocolate fudge to be piped in. We have had this on the menu since day one and change the flavour with every batch of ice-cream made.

“The possibilities are endless — just start with the vanilla base and add whatever you like. We usually use dark chocolate fudge, but change it to white chocolate sometimes to complement the ice-cream flavour.”

INGREDIENTS

8 pieces shortbread

VANILLA ANGLAISE (ICE-CREAM BASE)

500ml unhomogenised milk
500ml pouring cream
200g sugar
1 vanilla bean, split lengthways and seeds scraped
15 egg yolks
1 tablespoon liquid glucose

DARK CHOCOLATE FUDGE

105ml milk
90ml pouring cream
90ml liquid glucose
1 tablespoon water
200g dark chocolate, chopped

WHITE CHOCOLATE FUDGE

50ml pouring cream
35ml milk
75ml liquid glucose
2 teaspoons water
175g white chocolate, chopped

METHOD

For the vanilla anglaise

Scald the milk, cream, sugar, vanilla pod and vanilla seeds in a saucepan over medium heat. Meanwhile, combine the egg yolks and glucose in a large bowl.

Slowly pour the scalded milk into the egg yolk mixture, whisking constantly. Strain the mixture back into the saucepan. Cook over low heat, stirring constantly, until the anglaise becomes thick enough to coat the back of the spoon. Strain immediately into a bowl set over an iced water bath, then stir frequently until cool. Cover and refrigerate overnight.

The next day, churn the mixture in an ice-cream machine according to the manufacturer’s instructions. Once churned, spread out on a tray so the mixture is about 1.5 cm thick. Freeze overnight.

The next day, cut out a disc of ice-cream, using a 10 cm ring cutter. Now cut the middle from that ring, using a 3 cm cutter. Place the larger outside ring on a tray lined with baking paper and place back in the freezer. Repeat until you have four discs with the centre cut out. (You can save the centre discs for topping other desserts.)

For the dark chocolate or white chocolate fudge

Make either the dark or white chocolate fudge, using the following method.
Combine all the ingredients, except the chocolate, in a saucepan and heat until simmering.
Place the chocolate in a food processor. Slowly add the hot liquid, while blitzing to combine. Once combined, scrape down the side and blitz for 1 minute more.
Pour the fudge mixture into a disposable piping (icing) bag. Leave to cool at room temperature, then refrigerate until ready to use. The fudge can be made several days ahead, left in the fridge.

To serve

Look through your shortbread discs and reserve the four best-looking ones to use as tops. Place the other four on separate plates, with the tray side facing upwards. Place an ice-cream disc on each one, then pipe the fudge into the hole in the middle of the ice-cream. Place the other shortbreads on top.
If the ice-cream is really firm (depending how cold your freezer is), you may want to wait for 5 minutes or so before serving.

Most people use a fork and spoon to eat this dessert, but I think the best way to enjoy it is to pick it up!

NOTE

Before cutting the end off the piping (icing) bag, squish the bag in your hands a little to burst the air bubbles and smooth the fudge.

Recipe appears courtesy of Cooked.com.au.

This recipe first appeared in Huxtabook by Daniel Wilson.