This rich, creamy custard based frozen dessert makes the perfect summer time dessert. It’s best served once it starts melting. The flavour will be masked if it served too cold.
- 60 g sugar
- 80 ml cream
- 350 ml milk
- 20 ml English Toffee Cape Velvet
- 3 egg yolks
- In a thick bottomed saucepan, melt 45 g of sugar over medium heat. As soon as it becomes a medium golden colour, remove from the heat and stir in the cream. Place the saucepan back on the heat until the caramel remelts.
- Bring the milk to boiling point before pouring it into the caramel.
- Cream the eggs yolks with the remaining sugar in a large bowl.
- Slowly pour the caramel mixture into the creamed egg yolks whilst beating continuously.
- Pour the custard back into the saucepan and cook, stirring, on low heat for about 2 min or until it becomes thick enough to cover the back of a spoon. Be careful not to bring the custard to the boil as it will curdle.
- Remove from the heat and stir in the liqueur.
- Let cool before placing in an ice cream machine or alternatively place in the freezer and beat every half hour with electric beater until frozen. This breaks up any ice crystals and gives a better texture, essentially what a ice cream maker does.