Ingredients
- Double Cream
- Custard
- Sugar
- Vanilla Essence
- Pecans
Instructions
- For the sauce 1 tbsp custard powder 2 tbsp brown sugar 25 gms butter keep aside 3 tbsp of the cream for the sauce
- Whip the rest of the cream until stiff
- Fold in custard and vanilla essence
- Transfer to a shallow, freezer-proof container and freeze for an hour
- Whisk and re-freeze again
- In the meantime, prepare the pecan-toffee chunks
- Grease and set aside a baking sheet
- Heat sugar in a heavy pan without any water until it begins to caramelise
- Add pecans
- Stir until sugar has completely caramelised and coated the nuts
- Pour the mixture onto the baking sheet and leave until cold
- Now slightly crush it to make chunks
- Keep aside
- Whisk custard until smooth
- Fold in toffee chunks and re-freeze for 2-3 hours or until firm
- For the toffee sauce: heat 150ml water in a pan
- Blend together custard powder and sugar with enough cold water to make a smooth paste
- Pour hot water over the paste
- Stir well
- Return to pan
- Add butter and heat
- Stir until sauce thickens
- Stir in reserved cream
- Let it cool a little
- Scoop ice-cream into 4 sundae glasses
- Serve with warm toffee sauce!