When summer rolls around there’ll be no need for big, boasty layer cakes, decadent truffles and buttery doughy desserts. ‘See ya, Cronut.’ ‘Catch you later, cupcakes.’ Because when the mercury’s up, there’s only one thing you’ll want to get your hands on: something cold.
And the coolest dessert du jour is the ice-cream sandwich. It’ll make you feel like a kid again, with its brain-freeze-inducing centre, which gets a little melty as you dig in, squishing dribbles of creamy, sticky sweetness that’ll roll down your fingers and arms. ‘It’s difficult to resist a rich, buttery chocolate brownie that is the perfect consistency of soft and chewy, filled with a creamy, rich, Madagascan vanilla ice cream,’ says Paul Ballen of Paul’s Homemade Ice Cream in Joburg and HL Rising Star 2014. ‘We offer them as an alternative to our scoops when we have the chance. When they’re available, they fly out of our freezer!’
This season as the icy treat takes centre stage, you’ll be reminded of sticky fingers and choc 99s, and perhaps even a little curious whether you could make a pretty mean ice-cream sandwich yourself. Yes, you can do it. Here’s a yummy, summery recipe to get you started.
Peanut Butter Stroopwafel Sandwiches
2 cups cream
6 egg yolks
1 cup full-cream milk
½ cup caster sugar
1 cup smooth peanut butter
pinch of salt
1t vanilla paste
Pour one cup of cream into a large glass bowl, place a sieve on top and set aside. Whisk the egg yolks together in a separate glass bowl and set aside. Place the milk, remaining cup of cream, sugar, peanut butter, salt and vanilla paste in a pot. Place over a medium heat, stirring occasionally until the peanut butter has melted and the mixture comes to a simmer.
Slowly pour the warm mixture over the eggs, whisking continuously so the eggs don’t scramble. Pour the custard back into the pot and heat over a medium heat, stirring continuously until the custard thickens and coats the back of the spoon (six to seven minutes). Pour the custard into the cream through the sieve and mix well. Place the mixture in a large jug and transfer to the fridge for at least four hours or overnight.
Freeze the mixture in your ice-cream maker according to the manufacturer’s instructions. Transfer to a container and place in the freezer to freeze completely.
Just before serving, take the ice cream out of the freezer to soften slightly. Place half the stroopwafels onto a plate, spoon scoops of ice cream into the middle of each one, top with the remaining stroopwafels and squash slightly. Serve immediately.
Note: Stroopwafels or Dutch waffles can be purchased at most delis and large supermarkets. Alternatively replace with any large biscuit.
For more chilled-out summertime recipes, check out the November 2014 issue of House and Leisure. On sale now.
Text Jessica Ross Recipe and Styling Brita du Plessis Photograph Sean Calitz