An old-fashioned ice cream sundae takes Tom back to my childhood. This version uses malt in the ice cream, an ingredient used in making beer as well as hot drinks. It adds a pleasing depth of flavour and with a warm fudge sauce poured over the top, this is a sundae to remember!
Ingredients
For the Ice Cream:
For the Warm Chocolate Fudge Sauce:
To Serve:
Method
- Put the milk, 100ml of the double cream and the soft dark brown sugar into a saucepan. Add the vanilla pod and seeds. Place over a medium-low heat and stir gently for 5 -10 minutes or until the sugar is dissolved and the mixture just comes up to a simmer. Remove from the heat immediately.
- In another bowl, whisk together the egg yolks and golden caster sugar. Gradually pour on the warm vanilla milk mixture, whisking as you do so. Pour this custard back into the saucepan and place over a low heat. Stir the mixture constantly until the custard thickens enough to coat the back of a spoon. Add the malt extract and stir until it is dissolved.
- Blitz the chocolate chips in a food processor until finely chopped and tip into a medium bowl. Strain the custard over the chocolate and leave it for a minute before mixing it until the chocolate has melted. Working quickly, add the remaining cream and whisk to combine.
- Place the bowl of chocolate custard into a larger bowl partially filled with ice and water (to form an ice bath). Stir this well until the chocolate custard has cooled. Cover this in cling film and place into the fridge for 2 hours or until completely chilled.
- When the chocolate custard is well chilled, pour it into an ice-cream machine and churn according to the manufacturer's instructions. This will typically take between 30 and 60 minutes. Once thickened, transfer the ice cream to a container with a lid and place in the freezer for a minimum of 2 hours or until fully frozen.
- When the ice cream is frozen and you are ready to serve, make the fudge sauce. Place the dark brown sugar, butter and cream into a small saucepan and place over a medium heat. Stir well and bring to a gentle simmer, then cook for 1 minute.
- Place the chocolate chips into a heatproof bowl and pour the cooked mixture over the chocolate. Leave it for 1 minute and then stir until the chocolate has melted and the sauce is well combined.
- While the fudge sauce is still warm, scoop the ice cream into serving bowls, pipe in some whipped cream and spoon over the hot fudge sauce. Garnish with a chocolate wafer roll and serve straight away.
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