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Condensed milk cookies:
Cream 50 g sugar and 115 g butter (at room temperature). Add 200 g condensed milk and 1 t vanilla extract. When smooth, add 200 g cake flour and a pinch of salt, and mix in the stand mixer until it forms a soft cookie dough. Turn out on a floured surface, roll into a ball and chill in the fridge for about 30 minutes. Roll the dough out on a clean surface and cut out even circles. Arrange on a greased baking tray lined with baking paper and bake at 180°C for 12-15 minutes until golden brown. Allow to cool completely before using the cookies to make the ice-cream sandwiches.
Very vanilla ice cream:
Place 5 free range egg yolks in a mixer and add 110 g castor sugar, beating to combine. Add a combination of 1 cup milk and 1 ½ cups cream little by little to combine. Remove this mixture from the mixer and heat it over a bain marie (water bath) for 5-10 minutes until it begins to thicken, thick enough to coat the back of a spoon. Add 1 t vanilla extract, or the beans of 1 vanilla bean (or both) and stir through. Let this mixture cool down completely in the fridge. Place the chilled custard in the Smeg ice-cream maker and churn until it reaches the desired consistency. When the ice cream is suitably cold and spreadable, spread a thick layer between two cookies to form your ice cream sandwich.
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