By Paul Gayler
This is a shamelessly indulgent confection, rich and sticky and quite irresistible. Make sure you buy the very best quality dates, such as the succulent Medjool variety, in order to do it justice.
Remove the rind from the Brie and cut the cheese into small pieces. Make the ice-cream as for the Goat’s Cheese Ice-cream and freeze until firm.
For the sauce, put all the ingredients in a heavy-based saucepan and cook over a medium heat for 3-5 minutes, stirring all the time, until the colour changes to a light caramel. Leave to cool and then chill.
To serve, put scoops of ice-