Tipsy Tart and Custard Ice Cream
- Prep Time: 120
- Cook Time: 40
- Total Time: 2 hours 40 minutes
- Yield: 10
- Category: a little effort; Desserts; Ice Cream; South African; Summer
Description
A true South African favourite made into an ice cream, what could be better?
Ingredients
Ice Cream Base
1 C (250 ml) milk
2 C (500 ml) fresh cream
50 g castor sugar
2 Tbsp (30 ml) brandy
6 large egg yolks
Tipsy Tart
100 g dates, roughly chopped
½ C (125 ml) boiling water
½ tsp (2.5 ml) bicarbonate of soda
25 g butter
50 g brown treacle sugar
1 large egg
¼ tsp (1.25 ml) vanilla essence
pinch of salt
¼ tsp (1.25 ml) all spice
75 g flour
1 ½ tsp (7.5 ml) baking powder
50 g pecan nuts, roughly chopped
Sauce
100 g castor sugar
1/3 C (80 ml) water
10 g butter
2 Tbsp (30 ml) brandy
½ tsp (2.5 ml) vanilla essence
pinch of salt
Crème Patissiere
2 large egg yolks
50 g castor sugar
15 g flour
1 vanilla pod, split and seeds removed
¾ C (190 ml) milk
Instructions
Ice Cream Base
Place the separated egg yolks in a bowl and set aside. Heat the milk, cream, sugar and brandy in a pot and bring to a slow boil. Remove from the heat and pour over the egg yolks, whisking all the time. Place the mixture in the fridge to chill.
Tipsy Tart
Preheat the oven to 180 °C and lightly grease a 15 – 20 cm ovenproof dish.
Place the dates and boiling water in a small saucepan and bring to a boil. Remove from the heat and stir in the bicabonate of soda. Allow the mixture to cool. Beat the butter and sugar until creamy, add the egg and vanilla essence and mix to combine.
Sift together all the dry ingredients and fold into the wet ingredients. Add in the date mixture and the pecan nuts and mix.
Spoon the mixture into the prepared ovenproof dish and place into the oven to bake for 30 – 40 minutes.
Sauce
Heat the sugar, water and butter in a small saucepan and cook until the sugar dissolves. Cook for a further minute, and then remove from the heat and stir in the brandy, vanilla essence and salt.
Pour the sauce over the hot pudding as it comes out of the oven and then allow to cool.
Crème Patissiere
Whisk together the egg yolks and sugar until thick and creamy and then sift in the flour.
Heat the milk, vanilla pod and seeds in a small saucepan and bring to a boil. Once boiled, remove from the heat, strain and pour over the egg mixture, whisking all the time. Return the mixture back to the saucepan and cook over a low heat for a few minutes, until it thickens to form a custard.
Cover the custard with a piece of baking paper to prevet a skin from forming and allow to cool completely.
To finish, churn the ice cream and then transfer it to a bowl. Add dollops of the tipsy tart and custard, and stir them in gently. Freeze the ice cream over night before serving.
