Marshmallow and jammy ice-cream sandwich with choc-fudge sauce recipe | Ice-cream recipe | Gourmet T

Ingredients

• 1 tbsp liquid glucose
• 140 gm caster sugar
• 1 eggwhite
• 2 titanium-strength gelatine leaves, softened in water for 5 minutes
• 2 litres shop-bought vanilla-bean ice-cream
• 100 gm raspberry jam, warmed to soften
• Brown sugar biscuits
• 180 gm softened butter
• 80 gm each brown sugar and icing sugar
• 2 eggs
• 220 gm each plain flour and wholemeal flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• Choc-fudge sauce
• 150 gm dark chocolate (56% cocoa solids), finely chopped
• 150 gm caster sugar
• 140 gm liquid glucose
• 20 gm Dutch-process cocoa, sieved
• 20 gm butter