We used both the NEW Anzac Cookie Mix and the Double Choc Cookie Mix to make these delicious Ice Cream Sandwiches.  

Makes 10 ice cream serves

INGREDIENTS

• 2 vanilla pods
• 500ml milk
• 6 large egg yolks
• 120g Perfect Sweet® xylitol
• 600ml whipping cream

METHOD

1. Line the base of a 17cm spring form baking pan with baking paper.
2. Open vanilla pods and with the blunt side of a knife, scrape seeds into a saucepan. Add milk and bring to the boil. Remove from heat.
3. Using an electric beater, beat the egg yolks and xylitol in a bowl on high speed until pale and creamy. Using a balloon whisk, gradually pour the boiling milk mixture over the egg mixture, while quickly whisking. Remove pods.
4. Pour mixture back into the saucepan and heat gently, stirring constantly until the custard thickens enough to coat the back of a wooden spoon.
5. Pour the warm custard into a clean bowl.  Add the cream and mix well. Refrigerate.
6. Follow the instructions on your ice cream maker to churn the mixture, spoon into the prepared pan and freeze, preferably overnight.
7. Using a warm cookie cutter, cut out sections of the icecream and sandwich between two cookies to serve.