Ingredients
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
7.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.
8.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.
