Jalapeño and lime ice cream sandwich with chocolate flatbreads
This one might be a little bit outside the box, but I love to play with savoury and sweet. You could use this basic method to experiment with all sorts of different flavour combinations. - Al Brown
Nov 24, 2015 12:34am- Serves 10
- 50 mins preparation
ingredients
Jalapeño and lime ice cream sandwich with chocolate flatbreads
- 1 litre Kapiti vanilla ice cream
- fine zest 2 limes
- 2 1/2 tablespoon finely chopped pickled jalapeño
- 200 gram dark chocolate, broken up
- 20 Huntley & Palmers Sesame, Cumin and Coriander Flatbreads
method
Jalapeño and lime ice cream sandwich with chocolate flatbreads
- 1
Take the Kapiti vanilla ice cream out of the freezer and scoop it in large chunks into the bowl of a mixer fitted with a paddle attachment.
- 2
Add the zest and chopped jalapeño. Mix at moderate speed for 1 minute until the additions have been whipped into the ice cream.
- 3
Rinse out the ice cream container and line with plastic wrap. Spoon the ice cream back into the container and level it out with the back of a spoon.
- 4
Return to the freezer to set.
- 5
Melt chocolate in a double boiler until it is runny. Using a pastry brush or similar, brush a thin layer of chocolate over the unsalted side of each Huntley & Palmers Flatbreads and place on a tray.
- 6
Refrigerate until chocolate has set.
To serve
- 1
Remove ice cream from the freezer, turn out of the container and peel off the plastic wrap. Using a hot kitchen knife, slice the ice cream into 10 thin slices, as close to flatbread size as possible.
- 2
Sandwich each ice cream slice between two Huntley & Palmers Flatbreads, with the chocolate on the inside, and press together gently. Refrigerate until ready to eat.