In the bowl of an electric mixer with a dough paddle, place water, softened butter, flour and salt (dough recipe) and mix slowly until mixture comes together. 

Place a large piece of plastic wrap on a dry, flat surface and place your dough on top. Shape with floured hands into a square approximately 4cm deep and wrap securely. Place in the refrigerator for 30 mins.

Using the same bowl, place flour, softened butter and salt (butter component recipe) and with the paddle, mix until evenly combined.  Turn out onto the plastic wrap and make a similar sized square.  Wrap well and refrigerate for 30 mins.

Unwrap the dough and on a floured board roll out to a square approximately 1 cm thick.

Unwrap the butter component and place on one side of the rolled dough.  Bring the other half of the dough over to cover the butter and then secure all around bringing the edges together, until the butter cube is fully covered with dough and you can no longer see it.

Roll the dough/butter out to a square of approximately 1cm thick. Fold one third of the dough to the middle, and then the other third to the middle as you would a piece of paper that is going in an envelope. This is called a turn.  Rotate the dough so it’s lying horizontally in front of you and repeat the process with another turn.

Wrap the dough well and refrigerate for 45 minutes.

Repeat the process above with 2 more turns.

Wrap the dough well and refrigerate for 45 minutes.

Repeat the process with 2 more turns.  Wrap, refrigerate for 45 minutes and the dough is ready to use.

Cut pastry into squares roughly 7cm x 7cm. 3 per mille feuille.

Place the pastry (with at least 3 cm space between each piece) on a sheet pan lined with baking paper.

Using a shaker or a sieve, sprinkle the pastry squares with icing sugar.

Place another sheet of baking paper on top.

Place another sheet pan on top to weigh down the puff pastry.

Bake at 200 degrees for 7 minutes. 

Remove the top sheet pan and baking paper and turn down to 180.

Cook for roughly 10 more minutes or until golden brown all over.

In a small saucepan bring the cream and cardamom to a boil and set aside. 

In another small saucepan add the last 4 ingredients and while whisking constantly, bring to a boil. 

Turn the heat down to low and simmer for 1-2 minutes until mixture thickens. 

Pour the sugar mixture into the cream mixture while whisking constantly. 

Transfer to a container and allow to cool.

Place a large scoop of ice cream on a sheet of baking paper. 2 scoops per mille feuille.

Place another sheet on top and using a rolling pin, roll the ice cream scoop into a square shape roughly 5mm thick. Place back in the freezer on a level surface for 30 minutes.

Remove from the freezer and using a knife, trim the rolled ice cream to fit your puff pastry.

Drizzle the cardamom butterscotch over each piece of ice cream.

Using an offset spatula, place the ice cream on top of the puff pastry square.. 

Follow with another pastry square on top.

Repeat with the last ice cream circle and last puff pastry square.

Finish with a dusting of icing sugar on top.