INGREADIENT

• 2 cups plain flour
• 125 g butter
• 1 1/4 cups caster sugar
• 3 tbs fresh thyme
• 1 pinch salt
• 3 egg yolks
• 3 eggs
• 2 lemons juiced zested
• 300 ml Pauls lactose-free Zymil regular thickened cream

Direction

1. To make the ice cream: Whisk together 1/4 cup sugar, 3 eggs and 2 egg yolks until combined. Place over a pan of simmering water and whisk until the mixture thickens and light in colour. Slowly mix through lemon juice and zest. Pour into a lined lamington pan and place in the freezer for 3 hours to set.
2. To make the biscuit: Combine all remaining ingredients in an electric mixer to form a soft dough. Refrigerate in GLAD Wrap for 15 minutes to firm up before rolling out and cutting into your preferred shapes. Place on a lined tray and bake for 12 - 15. Remove and set aside to cool.
3. Once ice cream has set, remove from freezer and gently remove from the tin. Using the same cookie cutter as the biscuits to cut ice cream. Transfer back to the freezer until ready for assembly.
4. Place ice cream in-between two biscuits to make a sandwich and enjoy!