Blackcurrant Ice Cream Sandwiches With Florentines

RecipeFlorentines 50g butter 50g soft brown sugar 50g golden syrup 50g plain flour 100g chopped mixed nuts ( pistachio, hazelnuts, almonds) 75g mixed dried fruit ( apricot, cranberry, raisins etc) Set oven to 180oc and line 2 trays with parchment paper. Melt the butter, sugar and syrup in a pan. Remove from heat and beat in the flour to a smooth paste. Mix in the buts and fruit. Take a tablespoon of the mixture and place on the baking tray and flatten slightly. Repeat with remaining mixture, leaving space in between as they spread when cooking. Bake for about 10 minutes and cool to set.Blackcurrant icecream 150g blackcurrants 1 tablespoon Brandy or fruit liqueur 1 tablespoon liquid glucose Juice ½ lemon 250g sugar 4 egg yolks 500ml double creamPlace the blackcurrants with the brandy, glucose, lemon juice and 50g of the sugar in a pan and simmer for 10 minutes. Blend and cool Whisk the remaining sugar with the egg yolks in a heat proof bowl over a pan of simmering water. Whisk for 2 minutes then whisk with an electric whisk for another 3 minutes or until pale. Whisk the cream to soft peaks. Fold the egg yolk mixture into the cream and then fold in the blackcurrant mixture. Place in a plastic tub and freeze until set.Scoop the icecream and sandwich between 2 Florentines.