|750 ml||cream — for whipping|
|3 tsp||vanilla extract|
|300 g||condensed milk — chilled|
|100 g||pistachio nuts — chopped|
|1||egg — seperated|
|2 tsp||Robertson's baking powder|
|salt and freshly ground black pepper — to taste|
For The Ice-Cream
Place 250ml cream, vanilla extract, cinnamon sticks and ground cinnamon in a saucepan. Bring the cream up to the boil and reduce the temperature down by half. Remove from the heat and set aside to infuse for at least 15 minutes. Strain the mixture and discard the solids. NB! – refrigerate until completely chilled. In the bowl of an electric mixer, whisk together the chilled cinnamon cream, the remaining cream and condensed milk until combined and soft peaks form. Transfer the ice-cream to a freezer safe container and place in the freezer for 2 hours. Remove from the freezer and mash up the slightly solidified cream with a fork to prevent ice crystals from forming. Mix in the pistachio nuts. Place back into the freezer overnight.
For The Sandwiches:
Pre-heat the oven to 180°c. Cream butter and sugar together and add the egg, beat to combine. Add all other ingredients and combine with your hands until you have a stiff dough. Roll the dough out to about 7mm thick. Cut the dough into the desired shapes using a floured cookie cutter. Transfer to a greased cookie sheet and bake for 15 – 20 minutes until golden.
Remove the ice-cream from the freezer and leave to stand for a few minutes to soften. Line up your cookies. Using the same cookie cutter as before, press into the ice-cream to form a shape and transfer to the top of a cookie. simply press the ice-cream out onto the top of the cookie. cut and shape if necessary with a paring knife. Press a second cookie on top. Repeat until you have used up the ice-cream. To serve, dust with cinnamon and sprinkle with pistachio nuts.
This recipe was printed with permission by Eetrite.com