- 1 litre milk
- 1 litre cream
- 400g majool dates
- 24 egg yolks
- 200g caster sugar
- 2 tins condensed toffee
- 500g sugared date pieces
sticky toffee pudding ice cream
peter Jackson
7th November 2011
sticky toffee pudding ice cream
taught to me by gary rhodes to serve with the sticky toffee pudding, could not stop eating it lol
Ingredients
Method
Boil cream, milk and dates together
Whisk egg yolks and sugar to sabayon
Mix together and cook to thick coating consistency. 84oc
Add toffee blitz and pass
Chill and churn, add sugered dates when nearly churned
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
