I see that ice cream sandwiches are in at the moment, so I present to you my own twist. I think classic New Zealand Anzacs don’t just have to be used on their own, they make a great pair with lemon. The ice cream is extra custardy, so it stands up well in an ice cream sandwich as doesn’t melt as easily. You could add some honey or lavender in there somewhere, taking inspiration from these tartlets. Enjoy, and look out for this years’ birthday cakes coming up soon!
Anzac and Lemon Ice-Cream Sandwiches
Lemon Ice Cream:
1/4 cup sugar
1 Tbsp cornflour
1/2 tin condensed milk
zest of 4 lemons
150mls lemon juice
1/2 cup flour
1/2 cup rolled oats
1/2 cup desiccated coconut
1/4 cup sugar
3/4 tsp baking soda
1 Tbsp golden syrup
Start with the ice cream, which you will need to do about 24 hours before. Place the milk in a saucepan over low heat. In another bowl, beat the eggs, sugar and cornflour until light. When the milk is boiling/steaming, pour into in a thin stream into the egg mixture, while mixing. When you have added all the milk (or as much milk as you can!), pour back into the pan and heat gently still, while mixing. When the custard has thickened and coats the back of a wooden spoon, take it off the heat and pour into a bowl. Cool, then mix in the condensed milk, the lemon zest and the lemon juice. Chill completely, then churn in your ice cream maker!
For the Anzacs, preheat the oven to 180 degrees Celsius, and line a baking tray.
Mix together the flour, rolled oats, desiccated coconut, sugar and baking soda. Melt together the butter and golden syrup, then mix into the dry ingredients until combined. Roll tablespoonful amounts of the dough and arrange on the tray. Flatten with a fork. Bake for about 12 minutes, until golden. Cool completely.
When ready to serve, assemble the ice cream sandwiches! Soften the ice cream slightly, then scoop it and gloriously smoush two Anzac biscuits onto either side. Enjoy!