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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
600 ml double cream |
400 g custard |
100 g sugar |
4 -5 drops vanilla essence |
80 g pecans |
Directions:
1. For the sauce 1 tbsp custard powder 2 tbsp brown sugar 25 gms butter Keep aside 3 tbsp of the cream for the sauce.
2. Whip the rest of the cream until stiff.
3. Fold in custard and vanilla essence.
4. Transfer to a shallow, freezer-proof container and freeze for an hour.
5. Whisk and re-freeze again.
6. In the meantime, prepare the pecan-toffee chunks.
7. Grease and set aside a baking sheet.
8. Heat sugar in a heavy pan without any water until it begins to caramelise.
9. Add pecans.
10. Stir until sugar has completely caramelised and coated the nuts.
11. Pour the mixture onto the baking sheet and leave until cold.
12. Now slightly crush it to make chunks.
13. Keep aside.
14. Whisk custard until smooth.
15. Fold in toffee chunks and re-freeze for 2-3 hours or until firm.
16. For the toffee sauce: Heat 150ml water in a pan.
17. Blend together custard powder and sugar with enough cold water to make a smooth paste.
18. Pour hot water over the paste.
19. Stir well.
20. Return to pan.
21. Add butter and heat.
22. Stir until sauce thickens.
23. Stir in reserved cream.
24. Let it cool a little.
25. Scoop ice-cream into 4 sundae glasses.
26. Serve with warm toffee sauce!
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