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Sticky Toffee Pudding Ice-cream
- Serves
6–8
- Difficulty
Medium
By Gary Rhodes
Published 1999
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 500 ml
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
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