Brie Ice-cream with Dates, Walnuts & Butterscotch Sauce

Name: Brie Ice-cream with Dates, Walnuts & Butterscotch Sauce
Yield: Serves 8
Ingredients: Ingredients for the Goat’s Cheese Ice-cream (above), replacing the goat’s cheese with 125 g (4½ oz, generous ½ cup) semi-ripe Brie; 75 g (3 oz, 6 tablespoons) unsalted butter; ½ teaspoon vanilla extract; 90 ml (3 fl oz, ⅓ cup) double cream; 2 tablespoons walnuts, in large pieces; 75 g (3 oz, scant ½ cup) soft brown sugar; 150 g (5 oz, scant 1 cup) dates, stoned & cut into strips

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

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.

Ingredients

Ingredients for the Goat’s Cheese Ice-cream (above), replacing the goat’s cheese with 125 g (4½ oz, generous ½ cup

Method

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-