Sticky Toffee Pudding Ice Cream

I'm getting into the mode of baking every free second I get (which to tell the truth isn't much time). With that, a lot of desserts end up going to waste, or waist in my case...ha ha sorry...

So what do I do best? Well I think you know by now.

With a British fiancé who loves traditional English fare, I am constantly looking for dishes that aren't traditional to my family's normal french cuisine. Along with a few other desserts, I found this sticky toffee pudding recipe from David Lebovitz a few years ago and it is absolutely fantastic. Problem is, unless you're making it for a crowd (which I have in the past for M's family) you're going to end up with a lot leftover, hence this simple ice cream that can last much longer than the actual pudding! This recipe is meant for leftovers from the pudding, however if you are making it specifically for the ice cream it's best to leave the pudding to rest for a day before crumbling into the ice cream. Cheers!

Ingredients:

8 oz Sticky Toffee Pudding
5 large egg yolks
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
1/2 tsp vanilla extract

Directions:

1. In a medium saucepan on medium low heat, add sugar, milk, extract and 1 cup of heavy cream
2.In a separate bowl, whisk egg yolks together. Slowly pour warm mixture into the yolks and return to saucepan 

3. While whisking, bring custard mixture to a temperature of 165-170 degrees Fahrenheit allowing it to become thick

4. Once mixture has thickened, strain into remaining heavy cream and chill at least 8 hours in the refrigerator

5. Once chilled, pour into ice cream maker and follow the manufacturer’s instructions

6. At the end of the freezing process gently crumble the sticky toffee pudding into the frozen mixture and stir until fully incorporated