Cornish Cream Tea Ice Cream Sandwiches

1. Put the milk into a pan with the sugar and warm through slightly, then spoon off 3-4 tablespoons into a separate small container and add the yeast to it to activate

2. Set the yeast mixture aside for five minutes and add the butter and/or lard to the pan of milk and sugar and warm it through until the fat has melted

3. Sift the flour into a mixing bowl and stir in the salt

4. Stir in half the milk and fat mixture, then half the yeast mix, then the rest of the milk and fat and then the rest of the yeast mix

5. Bring it together into a dough

6. Lightly flour the kitchen top and knead the mixture for around 8 minutes making sure to stretch out the proteins so you get a good rise

7. Put the dough back in the bowl and cover tightly with cellophane or a lid and put somewhere warm to prove until it doubles in size in around a couple of hours depending on the warmth of the room

8. Once the dough has doubled in size, weigh and split the dough into ten portions

9. Roll each into a ball, tucking the side underneath so you have a nice round smooth top

10. Place the dough balls on a lightly greased baking tray so that they are close but not touching

11. Re-cover with greased cellophane to prevent sticking and put back in the warm room to prove for another hour

12. Bake in a preheated oven at 220 degrees Celsius for 10-12 minutes until lightly golden

13. Remove from the oven and cover immediately with a clean tea towel

14. Wait until they are just warm to serve

Assembly

1. Slice the Cornish splits in half

2. Spread jam on the bottom half and top half

3. Add a layer of clotted cream and clotted cream ice-cream between the halves

4. Assemble the sandwich with jam on both the top and bottom