Ingredients
- 250g Butter at room temperature
- 2 Cups (250g) Icing Sugar
- 4 Cups (500g) Plain Flour
- 60ml cold water
- 400mls thickened cream
- 400mls full cream milk
- 3 tbsp sugar
- 1 tsp vanilla paste
- KitchenAid® stand mixer
- KitchenAid® Ice Cream Bowl Attachment
For Shortbread
For Vanilla Candy Cane Ice Cream
special equipment
Method
- Preheat the oven to 180 degrees ( fan forced ). Line 2 baking trays with baking paper.
- Cream butter and sugar until pale, scraping down the bowl regularly.
- Add flour one cup at a time on speed 1, being careful not to overmix.
- Add the water and continue to mix on speed 1 until the dough just comes together.
- Turn out onto the bench and lightly knead, cut dough in half.
- Roll out the first half of the dough in between 2 sheets of baking paper until 5mm thick. Place on the prepared trays and bake in the oven for 8-10 minutes, transfer biscuits to a cooling rack and cool completely.
- Place all ingredients into a bow and mix until sugar is combined.
- Assemble the frozen ice cream bowl onto the stand mixer.
- Turn the mixer on to speed 1 and then pour the cream mixture carefully into the bowl.
- Churn for 10-12 minutes.
- Take the mixture straight out of the bowl and spread into a lined baking dish ( 25cm x35cm ) freeze for 2-4 hours.
- Using a christmas cutter and cut shapes out the ice cream - place back in the freezer on a flat tray and freeze until hard again ( 30 minutes ).
- Remove the ice cream from the freezer and quickly sandwich between biscuits.
