Ices

Gingerbread sandwich
1. 

GINGERBREAD
110g butter
110g golden caster sugar
110g black treacle
1 eqg 
170g plain flour
1 tsp ground ginger
Half tsp ground cinnamon
145ml whole milk
1 tsp bicarbonate of soda
ginger syrup from a jar of stem ginger to finish (optional)

HONEY ICE CREAM
220g honey
4 egg yolks (freeze the whites for another time)
400ml double cream
200ml milk

Heat the oven to 140C. Melt the butter, sugar and treacle in a pan then cool. Whisk in the egg, sift the flour, ginger and cinnamon into the treacle mixture and stir well. Warm the milk gently, then add to the mix with the bicarbonate of soda and give it a good stir. Pour into a 21cm square tin lined with baking parchment and bake till a skewer inserted into the centre comes out clean. The cake should have a sticky top. Cool in the tin. Wrap in baking parchment and store till needed.

To make the ice cream, warm the honey and slowly pour it over the egg yolks whisking as you do so. Meanwhile gently heat 300ml of the cream with the milk to boiling point then gradually whisk the hot cream mixture into the honey and yolks. Return to a clean pan and cook over a low heat, stirring consistently, until the custard is thick enough to coat the back of the spoon. Don't let it boil or the eggs will scramble. Pour through a fine sieve into a bowl and allow to cool. Whisk the remaining cream until firm but not stiff and fold it through the chilled custard. Pour into the same sized tin as the gingerbread.

To assemble, slice the bread through the middle like a cake and fill with a layer of ice cream as you would a sandwich. Trim up the edges and cut into 8 slices. Dress with ginger syrup to finish if you like.

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