Monini Ice Cream Sandwich

Grease and line an 20cm square cake tin.

For ice cream, whisk cream to firm peaks and refrigerate.

Combine egg, yolks and sugar in a large bowl over a small saucepan of simmering water and whisk briskly until sugar dissolves and turns pale.

Transfer egg mixture to the bowl of a stand mixer and whisk until light and fluffy. Whisking continuously, gradually add oil in a thin, steady stream until emulsified. Fold in whisked cream in 3-4 batches. Pour mixture into prepared square cake tin, then cover and freeze until firm (preferably overnight).

For shortbread, pulse butter and sugar in a food processor until creamy. Add vanilla seeds and plain and rice flours, then pulse until ingredients come together finely. Transfer to a clean bench, form into a disc, cover with plastic wrap and refrigerate for 1 hour to rest.

Preheat oven to 165°C fan forced. Break shortbread dough into chunks and press out onto a large baking tray. Bake for 5 minutes at a time, breaking up the chunks. Do this up to 4 times (up to 20 mins) until the crumbs are golden brown. Add halva and pistachios to shortbread crumbs and combine well.

For filo wafers, process caster sugar and sesame seeds until mixture resembles fine crumbs. Lay a filo sheet on a piece of baking paper and brush generously with melted butter. Sprinkle over one-third of the sesame mixture. Repeat layering with remaining filo sheets, melted butter and sesame mixture, brushing final layer with butter only. Place another piece of baking paper on top, then a heavy oven tray to weight it down. Refrigerate until butter sets (30 minutes).

Reduce oven temperature to 155°C fan forced.
Cut filo stack into desired rectangles. Bake wafers until golden and crisp (5-10 minutes). Transfer to a wire rack to cool.

Remove ice cream from tin and cut into rectangles same size as the filo. Sandwich each slice between two wafers. Sprinkle generously with halva shortbread crumble, serve with honeycomb, honey, and sea salt to taste.