FOOD
Raspberry Ice Cream Piewiches
Normal pie just won't do after you try these mini raspberry ice cream piewiches! 😍
FOOD
Raspberry Ice Cream Piewiches
Normal pie just won't do after you try these mini raspberry ice cream piewiches! 😍
Ingredients
Raspberry Pies
- 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
Steps
Raspberry Pies
- 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.
Raspberry Ice Cream
- 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.