tmedia
Main content

https://www.lifestylefood.com.au/recipes/12910/sticky-date-pudding-butterscotch-sauce-and-homemade-hazelnut-icecream

LifestyleFOOD.com.au

Sticky date pudding, butterscotch sauce and homemade hazelnut ice-cream

Try Taylor's sticky date pudding, butterscotch sauce and homemade hazelnut ice-cream under a ceiling of glass praline from episode 5 of COME DINE WITH ME AUSTRALIA series 2.

Ingredients

  • Homemade Hazelnut Ice-Cream

  • 100g caster sugar

  • 2 eggs

  • 500ml milk

  • 1 vanilla pod or tsp of vanilla extract

  • 1 tsp hazelnut syrup or you can substitute some of the milk for equal quantity of hazelnut flavoured milk

  • .5 cup chopped hazelnut

  • 500ml thickened cream

  • Praline

  • 100g caster sugar

  • .33 cup water

  • .25 cup chopped hazelnuts

  • Sticky Date Pudding

  • 275g pitted dates

  • 500ml boiling water

  • 1tsp bicarb soda

  • .33 cup brown sugar

  • 80gm butter

  • 1 large egg

  • 1 cup self raising flour

  • Handful chopped hazelnuts

  • Splash of frangelico

  • Pinch of cinnamon

  • Butterscotch Sauce

  • 300ml pouring cream

  • 80g butter

  • .75 cup brown sugar.

  • Splash of scotch whiskey

Method

  • Homemade Hazelnut Ice-Cream:

  • 1.

    Whisk eggs and sugar together in glass jug until well combined.

  • 2.

    Warm milk and vanilla over medium heat until just before simmering.

  • 3.

    Pour milk over egg mixture, whisking continuously to prevent scrambling.

  • 4.

    Transfer back to saucepan and stir continuously until a thick custard is formed.

  • 5.

    Pour custard into jug to cool at room temperature and add hazelnut syrup.

  • 6.

    When custard is cooled, add cream and put into fridge to cool overnight.

  • 7.

    Add chopped hazelnuts and put mixture in ice-cream churn until smooth and thick.

  • 8.

    Put into airtight container to freeze.

  • Praline:

  • 1.

    Prepare by lightly greasing oven tray with baking paper.

  • 2.

    Sprinkle hazelnuts over tray evenly and put in fridge until cold.

  • 3.

    Place sugar and water in saucepan and heat until combined to a yellow-gold liquid. Do not stir.

  • 4.

    When this is achieved, pour evenly over cold oven tray and put straight into fridge to set for approx half an hour.

  • Sticky Date Pudding:

  • 1.

    Preheat fan forced oven to 145 degrees C.

  • 2.

    Grease medium-sized round cake pan.

  • 3.

    Combine dates, boiling water and bi- carb at hi speed in food processor. Leave for a few minutes.

  • 4.

    Add sugar, butter, and egg and combine.

  • 5.

    Add flour and cinnamon and blend until a smooth batter.

  • 6.

    Add frangelico and hazelnuts and stir.

  • 7.

    Pour into greased cake pan and bake for 40-50 minutes or until just set.

  • Butterscotch Sauce:

  • 1.

    In a pot combine all ingredients over low heat until almost burned, approximately 15 minutes.

  • 2.

    Add cinnamon if desired.

  • 3.

    Add scotch at halfway point.

  • 4.

    Serve warm.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by KarinReport
For the Hazelnut Icecream - where does one get - Hazelnut Syrup in Bunbury W.A. (Perth W.A.)