Sticky Toffee Pudding Ice-cream

Name: Sticky Toffee Pudding Ice-cream
Yield: Serves 6–8
Cuisine: British
Ingredients: 500 ml (17 fl oz) double or whipping cream; 500 ml (17 fl oz) double or whipping cream; 500 ml (17 fl oz) milk; 200 g (7 oz) dates, chopped; 12 egg yolks; 100 g (4 oz) caster sugar; 1 X 394 g tin condensed milk, made into toffee (see Note); 1 X 394 g tin condensed milk, made into toffee (see Note); 250 g (9 oz) dried sugar dates (see Note), chopped into small dice

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

Sticky toffee pudding is in the premier dessert division, and this variation on the theme is right up there with the stars. I serve it straight, in a bowl or glass, with a toffee sauce poured over, just like the classic hot pudding.

Ingredients

500 ml (17 fl oz) double or whipping cream
500 ml (

Europe
United Kingdom
Dessert
Vegetarian
Gluten-free

Method

Boil the cream and milk with the chopped dates. Whisk the egg yolks and sugar until they form ribbons. Pour the boiled cream onto the egg mixture and whisk it in. Cook over a pan of simmering water until it coats the back of a spoon.

Add the softened condensed-milk toffee, stirring until it is well mixed in. Leave to cool, then pass through a sieve and discard the dates. Now churn the m