Ice Cream Slice Food

ICE CREAM SLICE

Steps:

• Line a slice tray with cling wrap.
• put half the biscuits on the tray.
• beat the cream and condensed milk for about 5 mins, until it looks like whipped cream.
• Chop up your chocolate bar and fold thru.
• pour mix over biscuits, and top with remaining biscuits. Try and put them in the same order as the bottom row, makes for easier cutting.
• freeze for at least 2 hours.

CUSTARD SLICE

Steps:

• In a large bowl mix the flour and salt together. Rub in a third of the butter until the mixture resembles fine breadcrumbs. Then roughly rub in the remaining butter, leaving large lumps.
• Add the water a little at a time until the pastry just binds together (you may not need all the water).
• Tip the pastry out onto a floured work surface. Roll into a narrow rectangle about 2.5cm/1in thick.
• With the pastry vertically in front of you fold the bottom third of the pastry up onto the middle third then the top third down onto the other thirds. This is called a turn.
• Wrap the pastry in cling film and place in the refrigerator to chill for 10 minutes
• Take out of fridge and with a rolling pin roll out again into a narrow rectangle and repeat the turn as before.
• Chill again and repeat the rolling and turning once more, so a total of three times. Wrap the pastry in cling film and return to the fridge to rest.
• While the pastry is resting, make the crème pâtissière. Pour the milk into a pan and add the split vanilla pod and its seeds. Bring the milk mixture to the boil, then remove from the heat.
• Whisk the sugar, egg yolks and cornflour together in a large bowl.
• Pour out a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well-combined, then return to the pan.
• Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick. It will just come to the boil.
• Remove from the heat and pass the mixture through a sieve into a clean bowl. Add the butter and stir until melted and thoroughly combined.
• Leave to cool, cover with clingfilm and then chill before using.
• Pre-heat the oven to 220C/425F/Gas 7. Line two baking trays with baking parchment.
• Divide the pastry into two equal pieces and roll out both pieces to 20cm/8in square and 5mm/¼in thick. Then place each pastry sheet onto the lined baking trays, and chill for 10-15 minutes.
• Bake the pastry sheets for 10-15 minutes or until golden-brown and crisp. Set aside to cool.
• While the pastry bakes, line a deep 23cm/9in square baking tray with foil with plenty of extra foil at the sides. The extra foil allows you to lift out the assembled slices.
• Place one pastry sheet in bottom of the lined baking tray. (Reserve the prettiest piece for the top.)
• Spread the crème pâtissière evenly onto the pastry in the baking tray before placing other piece of pastry, on top. Refrigerate while making the icing.
• For the icing, sift the icing sugar into a bowl. Stir in cold water until thoroughly combined and set aside.
• Transfer the melted chocolate into a piping bag fitted with a small plain nozzle, and set aside to firm up slightly.
• Take the custard slice from the fridge and spread the icing over the top layer of pastry.
• Using the piping bag, draw ten parallel lines along the top of the icing in one direction. Using a tooth pick, pull parallel lines about 2.5cm/1in across the melted chocolate and icing in alternating directions to create a feathered effect.
• Place the slice back into the fridge to set.
• Cut the finished vanilla slice into eight pieces.
• Using the foil carefully lift the portioned vanilla slices out of the tray and place onto a serving platter.

RASPBERRY & DARK CHOCOLATE CHEAT'S ICE CREAM TERRINE

Steps:

• Line a 900g loaf tin (ours was 9 x 20 x 7cm) with two sheets of overlapping baking parchment, leaving some overhanging on all sides of the tin. Put 175g of the raspberries, the caster sugar and lemon juice in a pan over a medium heat and simmer for 3 mins until softened slightly. Tip into a food processor or use a hand blender to blitz until smooth.
• Whisk the double cream, vanilla and condensed milk using an electric whisk until soft peaks form. Pour in the raspberry purée, then stir carefully a few times to marble the raspberry through the cream.
• Tip the remaining raspberries into the base of the lined tin. Cover with a third of the cream mixture, spreading it out evenly. Tap the tin down on a surface so that the mixture covers the raspberries. Using a spoon, drizzle over half of the melted chocolate to cover the cream. Top with another third of the cream mixture and spread it out. Drizzle over the remaining chocolate and top with the remaining cream.
• Use the overhanging parchment to cover the top of the tin, using more parchment if it doesn't cover the terrine completely, and freeze for at least 8 hrs, or overnight. Before serving, let the ice cream sit at room temperature for 10 mins. Tip upside down and remove from the tin, and drizzle with a little more melted chocolate to decorate. Run boiling water over your knife, wipe dry, and slice to serve.

ICE-CREAM SLICE

Steps:

• Line a tray with baking paper (roasting dish is ideal size).
• Layer tray with one packet of malt biscuits.
• Chop up crunchie bars.
• Whip cream.
• Add condensed milk and crunchie. Mix well.
• Spread mixture over biscuit layer.
• Top with remaining packet of biscuits.
• Freeze - overnight is best.