Ice-cream sandwiches

THIS recipe for ice-cream sandwiches is a summer twist on the all-American classic combo of peanut butter and jam, in an ice-cream sandwich. It serves six.

For the ice-cream: 2 egg yolks 100g caster sugar 300ml double cream 125g smooth peanut butter

For the biscuit buns: 50g butter, softened 100g soft brown sugar 1 egg 1 teaspoon golden syrup 200g crunchy peanut butter 50g salted peanuts 100g flour 1 teaspoon bicarbonate of soda

For the jam: 300g frozen (or fresh, in season) raspberries 3 tablespoons sugar

METHOD Make the peanut-butter ice-cream first. Beat the egg yolks and sugar until light and doubled in size. Take a large tablespoon of cream and stir it into the peanut butter to loosen, then beat the remaining cream until pillowy. Stir in the yolks, a spoonful at a time, and when completely incorporated, stir in the peanut butter. Pour the ice cream into a plastic freezer-proof container and freeze for at least six hours until solid. To make the biscuit buns, preheat the oven to 180°C and line a baking tray with baking paper. Cream together the butter and sugar. Beat in the egg, followed by the golden syrup, peanut butter and whole peanuts. Sift in the flour and bicarbonate of soda and fold well to combine. The mixture should be very thick. Dollop a tablespoon of the mix into your hand and press together into a ball before placing on the baking tray, making sure they’re at least 5cm apart. Place in the oven for 10-12 minutes until firm on top but give a little when pressed. Transfer to a wire rack to cool. To make the jam, cook the raspberries and sugar together until the berries are defrosted and warm and the sugar dissolved. Push through a sieve and leave to cool. For each serving, place a good scoop of ice cream between two biscuit buns and pour the raspberry sauce over the top. – The Daily Telegraph