A very pleasant surprise on my first trip to Thailand was the wonderfully unusual ice cream sandwiches sold on the streets. Served on sweet bread similar to Hawaiian bread that soaked up the wonderful melting cream. The recipe below is similar to the ice cream I tasted but with a few twists. Using lavender sugar rather than regular sugar adds an unexpected Flavor Tier and topping the sandwich with strawberry syrup provides an additional sweet fruit taste and creates a fork worthy dessert. There are two ways to prepare the dessert, either using purchased Hawaiian rolls or use this recipe to create your own.
2 egg yolks
5 T lavender sugar
¾ c whole milk
¾ c whipping cream
¾ c passion fruit puree
6 Hawaiian buns
2 T strawberry preserves
1 c strawberries, cleaned and sliced
¼ c sugar
½ c whipping cream
1 t powdered sugar
½ T pineapple juice
In a mixing bowl, beat the egg yolks and sugar until mixture is light and creamy, about 5-7 minutes. Place the milk in a saucepan and bring to a boil over medium high heat. With the mixer running, slowly dribble the milk into the egg mixture mixing constantly until combined. Pour the mix into the saucepan and cook over medium low until mixture thickens about 4-5 minutes. Do not let the mixture boil or it will separate. Remove from heat and set aside to cool. Beat ¾ cup whipping cream to soft peaks. When milk mixture is completely cool, gently stir in cream.
Chill mixture in the refrigerator for at least 4 hour or up to 24 hours. Remove from refrigerator and gently stir in passion fruit puree until completely blended. Place mixture in ice cream maker and churn as directed by manufacturer. When finished, pour ice cream into a freezer safe bowl. Cover and place in freezer for 4 hours.
Place strawberry preserves in microwave safe bowl. Heat on high for 15 seconds. Stir. Split six Hawaiian rolls. Using a rolling pin, slightly smash the rolls. Spread ½ t strawberry preserves on each half.
Puree Strawberries in a small food processor. Add ¼ cup sugar and puree until blended. Pour into a bowl and refrigerate.
Place a small mixing bowl in the freezer for 15 minutes. Remove from freezer and pour in the ½ cup of whipping cream. Beat until soft peaks form. Add sugar and pineapple juice. Continue beating until stiff peaks form.
Divide the ice cream evenly between bottom halves of the six buns. Place the top halves on the ice cream and gently press down shaping the ice cream within the buns. At this point, the buns can be individually wrapped in plastic wrap and placed in the freezer until ready to serve. When ready to serve, place one ice cream sandwich on a dessert plate. Pour 2 – 3 tablespoons strawberry syrup over sandwiches. Add a dollop of whipped cream.