Ice cream sandwich with roasted hazelnut ice cream and cornflake cookies

In Estonian

In summer time you have to eat ice cream 😊 - what else you can eat....


Cookies

50 g butter
40 g light Muscovado sugar
7 dried apricots
70 g wheat flour
25 g cornflakes
0,25 tsp baking powder
salt
sugar for coating cookie balls

From this amount you will get 8 cookies 
Melt butter and mix it with Muscovado sugar and salt. Add flour mixed with baking powder, cornflakes and chopped dried apricots.
Weight pieces from the dough- approximately 33 g weight and form these into balls. Roll balls in the sugar and put these to the baking plate covered with the baking paper.
Press balls slightly down with hands. So you will get nice round cookies. 
Bake at 200 C and ca 10 minutes. Let the cookies cool down completely.


Ice cream 

4 L size egg yolks
4 tbsp sugar
200 ml milk
200 ml whipping cream
3 tbsp roasted-crushed hazelnuts

Heat milk until boiling.
At the same time mix egg yolks and sugar. 
Take the pot from the cooker and add egg-sugar mix in small parts. Mix all the time and convince that egg will not coagulate. Add pot back to the cooker and keep stirring all the time until you get vanilla sauce with slightly thick consistence.  Cool down the mix and add whipping cream. Make ice cream using ice cream machine. 

When ice cream is ready, then mix it with roasted and crushed hazelnuts and put ice cream to freezer for thickening. If ice cream is thickened, but still  spreadable, then put a layer of ice cream between 2 cookies. I also decorated the side of ice cream with small strawberry pieces.
Put ready ice cream sandwiches to freezer for overnight.

The beautiful plate in the picture is made by Krista Jaakson.