Recipe Inspiration

Ingredients...

170g Essential Cuisine Crème Anglaise Mix

300ml whole milk

200g condensed milk

150g strawberry jam

6 eggs

200g golden caster sugar

200g self raising flour

5g vanilla extract

5ml warm water

30g extra sugar

Method...

1. Mix the Essential Cuisine Crème Anglaise Mix with the milk and the condensed milk. Whisking continousley, bring to a simmer. Cook out for 3-4 minutes. Cool, then churn in an ice cream machine. Roll into 2x5cm wide sausages. Wrap in clingfilm, then freeze until needed.
   
   
2. Whisk the eggs and the sugar to ribbon stage. Add the vanilla extract. Sift in the flour, then fold in the warm water. Split between two 22cmx32cm lined baking trays and bake for 10-12 minutes until golden brown.
   
   
3. Lay 2 sheets of greaseproof that are slightly larger than the baking trays on a flat surface. Sprinkle the extra sugar over. Turn the sponge sheets out onto the sugar. Spread with the jam, heating it slightly to make it easier to spread.
   
   
4. Take the ice cream rolls from the freezer and  remove the clingfilm. Roll in the sponge sheets as tightly as possible. Trim the ends and serve immediately.