Shortbread ice cream sandwich with thermomix

Preparation of shortbread ice cream sandwich with thermomix

1. The preparation of this recipe for shortbread ice cream sandwich with thermomix is ​​simple, you just have to be patient for the waiting time to achieve freezing.
2. Start by placing the butterfly on the blades of the Thermomix bowl. Then pour in the cream and program.
3. No time / Speed ​​4.
4. The whipping time to mount the cream will depend on how long it takes to rise and achieve the desired consistency, you must be careful to avoid whipping excessively and spoiling it.
5. Once the cream is ready, pour it into a bowl and reserve in the refrigerator.
6. To continue, remove the butterfly from the blades, pour the sugar into the Thermomix bowl along with the water (reserve a tablespoon of water for later) as well as add the scraping of the vanilla pod, cover but without placing the beaker to facilitate the evaporation of water, program.
7. 10 minutes / Temperature 120° / Speed ​​2.
8. Meanwhile, put the egg yolks in a bowl and mix with 1 tablespoon of water.
9. Immediately add the yolks by thread through the opening, program.
10. 5 minutes / Temperature 90° / Speed ​​4.
11. Remove the yolk cream to a bowl and cool completely in a bain-marie (reverse or cold bain-marie, stirring constantly).
12. Mix the egg yolk cream with the reserved whipped cream and mix gently and envelopingly until obtaining a homogeneous cream.
13. Then pour into a freezer-safe container or 1.5-litre silicone mould, cover with cling film and place in the freezer for a minimum of 8 hours.
14. After the 8 hours of impatient waiting, unmold the ice cream bar and cut it into rectangular portions the size of cookies.
15. Place a cookie on each side of the slices to form the sandwiches.