Method: With an electric whisker or food processor cream the butter with the icing sugar. On a separate bowl whisk the eggs and egg yolks then add them to the butter a little at a time. Add the sieved flour, baking powder and chocolate chips and mix until all ingredients are well combined. Wrap in cling film and freeze for 1 hour. After this rest time, roll out the dough to a 3mm thickness, prick the surface and cut out into disks. Place disks into a lined baking tray and bake in a pre-heated oven at 250ยบC for 5 minutes. In the meantime prepare the custard cream: Heat up the milk (60ยบC). Beat the egg yolks with the sugar, add the flour and mix well. Pour mixture into the warm milk and stir continuously until two minutes after boiling time. Remove from heat and transfer cream into a bowl. Allow to cool down for 10 minutes at room
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temperature, then chill for 1 hour. To prepare the Italian meringue start beating the egg whites with the 35g of sugar. Then in a small pan combine the water and sugar over a low heat. Increase the heat and boil to softball stage (121ยบC). With the mixer still running pour the sugar syrup in a thin stream into egg whites. Beat until egg whites are stiff and the bowl has cool down.Whip the cold cream into a very cold bowl. Chill the custard cream, italian meringue and whipped cream for about 1 hour, then mix them together with some vanilla essence. Spread mixture into an high and large tray and chill for two hours. With the cookie cutter, previously used, cut the ice cream into disks. Place one vanilla ice cream disk onto bottom of one cookie and top it with another. Freeze ice cream sandwiches for 30 minutes and serve.