This is delicious raspberry ripple ice cream and zesty tangy lemon curd sandwiched between two giant macaron shells to create an unbeatable ice cream sandwich fit to win a battle!
Whip the cream lightly until it forms soft peaks. Stir through the condensed milk. Pour into a shallow container then ripple the mashed raspberries through and freeze for a couple of hours.
Whisk together the eggs plus extra yolks and sugar for the curd in a medium saucepan. Add the lemon zest and juice, then pour in the honey. Combine everything well. Put the mixture over a low heat and stir continuously until it coats the back of a spoon. Strain through a sieve into a mixing bowl, then dice the butter into small cubes and let in melt in the warm mixture. Chill for a few hours, until thick and spreadable.
Blend the icing sugar with the ground almonds to make sure they’re really fine. Sift them into a large mixing bowl. Tip the sugar into a small saucepan and pour in enough water to just cover the top of the sugar. Let it bubble and keep checking the temperature until it reaches 115ºC. Tip the egg whites into a stand mixer with the scraped vanilla seeds and salt. Beat at medium speed for a minute, then high speed until they begin to form soft peaks. Once the sugar has reached 120ºC begin to add it to the egg whites while still whisking, avoiding the whisk when pouring. Continue whisking until the bowl is slightly warm to touch but not hot. Add the yellow colouring while the mixer is still running to evenly distribute it.
Once the meringue has cooled to room temperature, add all of the almonds and fold them in. You want to deflate the meringue, so don’t worry about being too gentle, but don’t overwork the mixture so that it goes runny. You want something that just holds it’s form for a few seconds before sinking back slightly.
Grab a pastry bag with a round tip and fill it with the macaron mixture. Line a tray with a silicon baking mat or parchment paper (you could draw 10cm circles onto the paper and turn it over if you want a guide). Pipe 10cm macarons onto the lined tray. Whack the tray flat onto a work surface to knock out any air bubbles then leave the macarons to dry for 45 minutes. Preheat the oven to 150ºC and bake the macarons for 20 minutes (they should peel away from the paper cleanly). Leave them to cool completely before peeling the rest away from the paper.
Leave the ice cream out of the freezer to soften for 10 minutes before serving. Use a ring cutter to cut the ice cream into discs the same size as your macarons. Place the discs onto a tray lined with greaseproof paper and return to the freezer to freeze solid. When ready to construct, spread a thin layer of curd over the inside of each macaron shell, then sandwich the ice cream discs between two shells. Serve immediately! Makes 4 large sandwiches or 8 smaller ones