Scoop the ice cream into four or six balls or quenelles, and freeze until hard. Take three sheets of filo for each ice cream, and layer them on top of each other, brushing each layer with butter and sprinkling with the muscovado sugar. Put the ice cream in the centre and enclose in the pastry, as either an envelope or a bundle, sealing the edges by brushing with the egg glaze. Brush more over the exterior, and bake in a very hot oven, 220-250½C/450-500½F/ gas mark 7-9 for about 6 to 8 minutes, keeping as close an eye as possible on proceedings. Serve immediately, dusted with icing sugar. Very pretty on glass or dark plates.
© 2000 Frances Bissell. All rights reserved.