Roasted Beetroot and Bitter Almond Ice Cream Sandwiches
12 egg yolks
200g caster sugar
finely-grated zest of 2 oranges
2 tsp orgeat
1 tsp vanilla paste
12 choc chip cookies
1 Preheat oven to 200°C. Wrap the beetroot in a double layer of foil, then bake for 1 hour, until tender. Set aside to cool, then peel and purée.
2 Combine the beetroot purée, cream and milk in a large saucepan and bring to a simmer. Meanwhile, whisk the yolks, sugar, zest, orgeat and vanilla in a large bowl, then stir in the hot milk mixture.
3 Return to the heat, then cook gently until just thickened. Strain through a fine sieve onto a bowl set over an ice bath until completely chilled. Freeze in an ice cream machine, then sandwich between pairs of choc chip cookies.