Freshly steamed sticky toffee pudding brings warmth on many a winter night, yet my wife's passion for sticky toffee pudding seems to be year-round. While I personally prefer to have my sticky toffee pudding served with a rather large dollop of cornish clotted cream, a cool scoup of vanilla ice cream is prevelant. This summer, in facilitating my wife's cravings, it dawned on me that perhaps both ice cream and pudding could be incorperated together to produce a summery variation of a wintery classic, sticky toffee pudding ice cream.
Combining sticky dates and a luscious toffee sauce, this ice cream is rich and moreish. A hint of lemon cuts through the sweetness. Suffice to say, my wife approved.
This recipe requires the use of an ice cream machine and a food processor.
|225 grams dark muscovado sugar (use demerara or another unrefined sugar if you can't find it)|
|100 grams butter|
|25 ml freshly squeezed lemon juice|
|175 grams stoned dates|
|250 ml whole milk|
|250 ml double cream|
|5 egg yolks|
|75 grams caster sugar|
If you want to take this to an extra level, you could make some sticky toffee pudding and layer it into the ice cream tub when decanting the ice cream before freezing.
Don't worry if it tastes very sweet if you taste the custard before churning, it will be much less sweet after freezing.
vegetarian gluten free