1/4batch of Jamie Oliver’s sticky toffee pudding, crumbled
½ batch of Jamie Oliver’s sticky toffee pudding rum sauce
In a medium pot heat the milk, cream and sugar until steaming.
In a separate bowl whisk the egg yolks and slowly drizzle in a cup of the hot milk mixture, whisking constantly.
Pour the egg yolk mixture back into pot and cook stirring often until it has thickened, about 5 minutes on medium heat.
Place the cream cheese into the same bowl you used for the egg yolks and whisk in a little of the hot cream mixture. Use the back of a fork to mash the cream cheese and fully incorporate it. Pour the cream cheese slurry into the main mixture.
Strain the ice cream base into a container, whisk in the vanilla bean paste and salt, chill for at least 4 hours, best overnight.
Churn the ice cream base according to the instructions of your ice cream machine, about 20 minutes.
Scoop out part of the churned ice cream and sprinkle with some of the cake crumbles and sauce, repeat in layers until you’ve used everything. Fold the ice cream a few times to help mix in the cake crumbles. Freeze for at least 8 hours before serving.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me“…