Normal pie just won't do after you try these mini raspberry ice cream piewiches! 😍
2 tbsp. Strawberry jam
1 tbsp. fresh lemon juice
1 tsp. cornstarch
4 oz. raspberries and blueberries, halved if large
4 oz. strawberries, hulled and cut into 1⁄2" pieces
3 sheets frozen short crust pastry
Raspberry Ice Cream
3 cups thickened cream
6 egg yolks
½ cup powdered sugar
1 tsp vanilla bean paste
1 cup raspberry jam
To make the ice cream add the sugar, egg yolks and vanilla extract into a large microwave safe bowl and whisk until well combined. Add half of the cream and whisk to combine. Microwave for 1 minute at a time, mixing each time until the mixture thickens. It’s going to take about 20 minutes. Allow to cool to room temperature.
Add the remaining cream to a large mixing bowl and whisk to stiff peaks.
Add half the whipped cream to the cooled egg mixture and fold in using a spatula. Then add the remaining whipped cream and repeat.
Add half the mixture to a loaf tin and drizzle with raspberry jam. Then add the remaining mixture and top with more raspberry jam. Freeze overnight.
Add jam, lemon juice, and cornstarch into a large mixing bowl. Gently toss with the berries to coat. Set aside.
Use a 3.25-inch cookie cutter to cut out 24 circles of the short crust pastry.
Place 1 tablespoon of the fruit in the centre of 12 of the rounds. Brush the border with water. Cut small shapes or slits in the remaining rounds, reserving cut-outs. Use these rounds to cover the fruit, pressing with your finger to seal. Use a fork to press down around the edges. Transfer to a baking sheet lined with baking paper and chill for 30 minutes. Use a pastry brush to brush with an egg wash (1 egg mixed with 1 tbsp milk).
Pre-heat your oven to 375°F. Bake until golden brown, 15 to 20 minutes.
Transfer to a wire rack to cool completely.
To finish the piewiches, scoop out the ice cream using an ice cream scooper and place on 12 of the pies. Sandwich with another pie and serve immediately.