Neapolitan ice cream sandwiches

Method

• 1
  Lightly grease a 1.5-litre terrine or loaf pan, then line with plastic wrap, leaving enough overhanging to cover the top. Transfer to the freezer while you make the ice cream.
• 2
  Puree the strawberries in a blender or processor, then pass the mixture through a sieve into a bowl, discarding the seeds. Set aside.
• 3
  Using electric beaters, beat the egg yolks, sugar and cornflour together until thick and pale. Place milk in a pan over medium heat and bring to just below boiling point, then slowly stir into the egg mixture. Return the mixture to the pan and cook over low heat, stirring constantly, for 3-4 minutes until the custard is thick enough to coat the back of a spoon.
• 4
  Divide the custard among 3 bowls. While still hot, add the white chocolate to 1 bowl and stir to melt. Add berry puree to the second bowl, and essence and food colouring to the third. Cover surface of each closely with baking paper (to prevent a skin from forming) and set aside to cool completely.
• 5
  Once mixtures have cooled, use electric beaters to whip cream to soft peaks, then divide among bowls. Churn strawberry mixture in an ice cream machine to manufacturer’s instructions, keeping the other 2 mixtures chilled in the fridge.
• 6
  Press churned strawberry ice cream into terrine and freeze for 2 hours or until firm. Meanwhile, churn first the chocolate ice cream, then the mint, spreading each in the terrine over the previous firm layer. Cover with overhanging wrap and freeze for 4 hours or overnight until firm.
• 7
  To serve, unwrap terrine and turn onto a board. Slice 4cm thick, then cut into blocks the same width as wafers. Sandwich each block between 2 wafers, then serve immediately with fruit. Return any unused terrine to the freezer for up to 1 week.