CARAMEL NO-CHURN ICE CREAM

1. Place a 2 litre container into the freezer.
2. Place the unopened can of condensed milk into a pot of simmering water, ensuring it is completely submerged. Simmer for 2.5 hours, topping up the water as required. Once cool enough to handle, remove the can from the water and allow to cool completely at room temperature.
3. Place the cream (A) and vanilla into a saucepan and bring to the boil.
4. Pour the hot liquid over the chocolate and whisk by hand until completely melted and incorporated.
5. Add the cream (B) and whisk to combine.
6. Cover with plastic wrap touching the surface of the chocolate cream and place into the refrigerator for a minimum of 5 hours.
7. Place the cooled condensed milk and chilled chocolate cream mixture into a bowl. Add the salt and whisk until you achieve soft peaks.
8. Transfer into the chilled container and place into the freezer for a minimum of 1 hour.

CHOCOLATE BISCUITS

1. Combine the flour, cocoa powder, cream of tartar, bicarbonate soda and salt in a bowl, then set aside.
2. Place the butter and chocolate into a heat-proof glass bowl and melt over a saucepan of simmering water while stirring. Allow to cool at room temperature.
3. Place the eggs, caster and brown sugar into the bowl of a stand mixer fitted with a whisk attachment and whip for 8-10 minutes, until it’s pale and increased in volume.
4. Swap the whisk for a paddle attachment, add the flour mixture and mix until just combined.
5. Add the cooled chocolate butter mixture and mix to combine.
6. Place into the refrigerator for 1 hour to chill.
7. Heat the oven to 160°C, fan forced.
8. Line 3 baking trays with baking paper. Lightly grease 14 egg rings, 70mm in diameter, and place them on the lined trays.
9. Evenly divide the chilled dough into 14 portions and roll into balls. Press to flatten the balls to 10mm in thickness and place one inside each egg ring on the lined baking trays.
10. Bake in the pre-heated oven for 10-12 minutes, until they have risen and have cracks on the surface.
11. Remove from the oven and allow to cool completely on the trays at room temperature.

ASSEMBLY

1. Place a scoop of the prepared caramel ice cream on the flat side of 7 of the cooled biscuits, then sandwich together with the remaining biscuits.
2. Gently press the biscuits together to spread the ice cream out to the edges.

NOTE: If the ice cream is too firm, allow it to sit at room temperature for 1-2 minutes.