Sticky Toffee Pudding Ice Cream

Sticky Toffee Pudding Ice Cream

52 weeks of baking – Creams, Curds & Puddings

I’ve been making a lot of ice cream this summer, experimenting with new flavors and playing with the amount of egg yolk, heavy cream and sugar to find the right texture. I’ve fallen in love with lots of recipes from Scoop Adventures like the peach and bergamot sorbet, but I’m still more of a fan of custard bases.

And what goes best with custard?

Why British desserts of coarse! I made Jamie Oliver’s sticky toffee pudding with rum sauce and rippled the cake crumbs and sauce through my favorite simple vanilla ice cream base.


Sticky Toffee Pudding Ice Cream


  • 3 c milk
  • 1 1/2 c heavy cream
  • 1 c sugar
  • 6 egg yolks
  • 3 tbsp. cream cheese
  • 1 ½ tsp. vanilla bean paste
  • 1/2 tsp. salt
  • 1/4 batch of Jamie Oliver’s sticky toffee pudding, crumbled
  • ½ batch of Jamie Oliver’s sticky toffee pudding rum sauce


  1. In a medium pot heat the milk, cream and sugar until steaming.
  2. In a separate bowl whisk the egg yolks and slowly drizzle in a cup of the hot milk mixture, whisking constantly.
  3. Pour the egg yolk mixture back into pot and cook stirring often until it has thickened, about 5 minutes on medium heat.
  4. 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.
  5. Strain the ice cream base into a container, whisk in the vanilla bean paste and salt, chill for at least 4 hours, best overnight.
  6. Churn the ice cream base according to the instructions of your ice cream machine, about 20 minutes.
  7. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *