Best Vanilla Bean Ice Cream Recipes

RUM-ROASTED PINEAPPLE AND SUGARED PECANS WITH VANILLA BEAN ICE CREAM

Steps:

• For the pineapple: Preheat the oven to 425 degrees F.
• Begin by peeling the pineapple and cutting it into 1/2-inch-thick planks approximately 2 by 2 inches wide; discard the core. Arrange in a single layer in a roasting pan. Whisk together 1/2 cup water, the rum, sugar, vanilla and salt, and then pour over the pineapple. Sprinkle the top with a little extra sugar, if desired, then roast until caramelized, 17 to 18 minutes. When done, remove the pineapple from the pan and allow to cool slightly before dicing.
• For the pecans: Arrange the pecans in a baking sheet and toast until slightly darkened and fragrant, 7 to 8 minutes. Remove from the oven and allow to cool slightly before adding the butter to the baking sheet. Immediately toss the baking sheet to coat the pecans as the butter melts. Sprinkle evenly with the sugar and salt and toss once more. Set aside on a plate to cool.
• To assemble, place 2 to 3 scoops of vanilla bean ice cream in a bowl. Top with 2 to 3 spoonfuls of rum-roasted pineapple and garnish with sugared pecans.

VANILLA BEAN ICE CREAM

Steps:

• With a knife halve vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
• In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with wax paper, at least 3 hours, or until cold, and up to 1 day.
• Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

CHERRY-VANILLA BEAN ICE CREAM WITH CHERRY SAUCE

Steps:

• Make sauce:
• Combine cherries and sugar in heavy large saucepan; toss to coat. Let stand until juices form, about 2 hours. Bring to boil; reduce heat to medium-low and simmer until liquid thickens slightly, about 12 minutes. Remove from heat; mix in brandy. Transfer 1 cup cherry mixture to small bowl; reserve for use in ice cream. Mix preserves into remaining cherry mixture in saucepan; reserve for sauce. Chill both cherry mixtures separately at least 2 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Make ice cream:
• Pour half and half into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat; steep 30 minutes. Whisk sugar and yolks in medium bowl to blend well. Bring half and half to simmer. Gradually whisk hot half and half into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat. Mix in whipping cream and vanilla. Refrigerate until cold, stirring occasionally, about 2 hours.
• Using ice cream maker, process custard until almost firm, following manufacturer's instructions; add reserved 1 cup cherry mixture. Process until ice cream firms, about 15 minutes longer. Transfer to container; cover and freeze. (Can be made 2 days ahead. Keep frozen.)
• Scoop ice cream into bowls. Top with reserved sauce and serve.

VANILLA BEAN ICE CREAM BASE

Steps:

• To make the vanilla ice cream: Combine the cream, milk, salt, and 2 cups of the sugar in a large pot. Split the vanilla beans down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pods for added flavor. Place the cream mixture over medium heat, and bring up to a simmer; stirring with a wooden spoon to dissolve the sugar. Ideally, the temperature should reach 175 degrees F (just below scalding) for a smooth-textured ice cream; this should take about 15 minutes. Shut off the heat, cover the pot, and allow the cream mixture to steep for 15 minutes to further infuse the vanilla flavor.
• In the meantime, combine the egg yolks in a large mixing bowl and blend them lightly with a wire whisk. Gradually add the remaining 1 cup of sugar and continue to whisk until the sugar is completely dissolved and the eggs are thick and pale yellow; about 6 minutes.
• Using a large ladle or measuring cup, temper the eggs by gradually whisking in about 4 cups of the hot cream mixture. Return this back to the rest of the cream in the saucepan and turn the heat to medium-low. Stir constantly until the custard thickens and leaves a path on the back of a spoon when you run your finger across it, about 10 to 12 minutes (do not let boil.)
• Pour the vanilla custard through a fine strainer into another pot* and chill completely in a sink full of ice, stirring here and there; this should take about 1 hour. Ideally, let the ice cream base "age" overnight in the refrigerator before churning in an ice cream maker to improve the flavor and texture of the final product ¿ but it is still good if you decide to process it right away. Divide the ice cream into quarts** and churn each in an ice cream maker according to manufacturer's directions. When done, the ice cream will be the consistency of "soft serve." ***To harden the ice cream fully, freeze in plastic covered containers.
• Flavor Variations:
• *To make the Chocolate-Chocolate Chunk Ice Cream: Heat 3/4 up of milk in a pot over medium-low heat. Add 12 ounces of the chopped chocolate and stir until completely melted. Pour 1 quart of the strained hot vanilla ice cream base into the melted chocolate and stir until very well incorporated. Chill and process as directed in the master recipe. Fold in the remaining 4 ounces of chopped chocolate after churning while the ice cream is in the "soft-serve" stage. Churn another 1 to 2 minutes just until combined.
• **To make the Strawberry Cheesecake Ice Cream: Mix the strawberry preserves into the vanilla custard just before you start churning in the ice cream maker. Add the pieces of strawberry cheesecake and fresh strawberries after churning while the ice cream is in the "soft-serve" stage. Continue to churn for an additional 5 minutes or until combined but still chunky.
• ***To make the Peanut Butter Cookie Dough Ice Cream: Add the pieces of cookie dough after churning while the ice cream is in the "soft-serve" stage. Continue to churn for an additional 1 to 2 minutes until combined but still chunky.

EMERIL'S WARM PEACH PANCAKES WITH VANILLA BEAN ICE CREAM AND A DRIZZLE OF WARM CARAMEL SAUCE

Steps:

• For the pancakes: Preheat the oven to 400 degrees F. Place a 10-inch cast iron skillet in the oven.
• In a large bowl mix together the milk and creme fraiche until smooth. Whisk in the eggs and lemon zest and whisk together until smooth. Add the flour, salt and the sugar and whisk until smooth. Remove the skillet from the oven and place on the stove over low heat. Add the butter to the skillet and swirl around the bottom of the pan until it is completely melted. Add the batter to the skillet and return to the oven and bake until pancake puffs up around the edges, 20 minutes.
• For the peaches: To a hot skillet, add butter and melt. Add peaches and saute for 3 minutes, until beginning to soften. Add brown sugar, lemon juice, cinnamon and nutmeg and cook another 2 minutes.
• To Finish: Remove pancake from the oven. Slide pancake onto a large plate. Top pancake with peaches. Top with a scoop of vanilla ice cream, caramel sauce and powdered sugar and mint.
• In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
• Recipe adapted from Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997

VANILLA BEAN BANANA "ICE CREAM" RECIPE BY TASTY

Steps:

• Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
• Place all ingredients into a food processor or blender and blend until smooth.
• Pour contents into a loaf or small pan.
• Freeze one hour or until solid.
• Enjoy!

VANILLA BEAN ICE CREAM

Steps:

• Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds.
• Place vanilla-bean scrapings and pods in a medium saucepan with milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.
• Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl.
• Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.
• Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
• Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight.
• Pour custard into an ice-cream maker, following the manufacturer's instructions. Churn until the ice cream is just set, but not hard.
• Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.
• If you don't have an ice-cream maker, you can still make ice-cream. After you have made up your mixture, transfer it to a lidded plastic box (a shallow one enables the freezing to happen more quickly and also makes whisking easier as the beater can go down straight into the box) and put it in the coldest part of the freezer for two hours, or until the contents become firm at the edges. At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return the box to the freezer and freeze for another two hours, then repeat the whisking process. Refreeze the ice-cream ( if making a sorbet that contains a generous quantity of alcohol, freeze overnight ) until 30-45 minutes before you want to serve it, at which time you should transfer it into the fridge to soften. Incidentally, it's a good idea to arm yourself with a digital kitchen timer to remind you to remove the ice cream and whip it at various stages.

SHORECOOK'S RASPBERRY SWIRL VANILLA BEAN ICE CREAM

Steps:

• Combine raspberries, 1/2 cup sugar, and lemon juice in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes.
• Press raspberry mixture through a strainer into a bowl. Discard seeds. Refrigerate raspberry puree.
• Combine remaining 3/4 cup sugar, heavy cream, and milk in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes. Stir in vanilla bean paste. Pour into a bowl and refrigerate until cool, about 1 hour.
• Pour cream mixture into an ice cream maker and freeze to soft-serve consistency according to manufacturer's instructions, 15 to 20 minutes. Pour into a freezer-safe container; swirl in the raspberry mixture. Freeze until firm, 8 hours to overnight.

CHOCOLATE, CHOCOLATE MOUSSE LAYER CAKE WITH VANILLA BEAN ICE CREAM

Steps:

• Preheat the oven to 350 degrees F. For the cake: Put the eggs and 1 cup of the sugar in a large mixing bowl and, with an electric mixer fitted with a wire whisk, beat on medium-high speed until the mixture is pale yellow, thick and has tripled in volume, about 8 minutes. Sift the cocoa, flour and baking powder together in another large mixing bowl. Add the egg mixture and fold to mix thoroughly. Grease 2 (9 by 2-inch) round cake pans with the butter. Sprinkle each with a tablespoon of the remaining sugar. Pour the cake batter evenly into the pans and bake until the cake springs back when touched, about 25 minutes. Let cool for about 2 minutes. Using a thin knife, loosen the edges of the cakes and flip onto a wire rack. Let cool completely. Sift together the confectioners' sugar and cocoa powder into a medium-size bowl. Add the butter and mix with an electric mixer until incorporated. Add the vanilla and boiling water and mix until smooth. Let cool. In the bowl of an electric mixer, combine the cream and the chocolate. On medium speed. Whip until stiff peaks form, set aside.
• To assemble the cake: Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. Brush the tops of three of the layers with 1/4 cup of the simple syrup. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread 3/4 cup of the mousse evenly on top of the cake. Top with a second layer of cake. Spread another 3/4 cup of the mousse over the top of the cake. Repeat the same process with the third layer. Top with the fourth layer. If necessary, shave off any uneven pieces of the cake with a serrated knife so that it is smooth and even on all sides. Chill for 2 hours. Spread the frosting evenly over the sides and top of the cake. Refrigerate until the frosting sets. Place the chocolate curls on top of the cake. Slice and serve with the ice cream.

VANILLA BEAN ICE CREAM

Steps:

• Combine the heavy cream, milk, and vanilla pod and seeds in a large saucepan. Bring to a gentle simmer over medium-high heat, then remove from the heat.
• Whisk the egg yolks, sugar and salt in a medium bowl. Ladle half of the cream mixture into the egg mixture and whisk to combine; return to the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, until the custard is thick enough to coat the back of the spoon, about 10 minutes.
• Strain the custard through a fine-mesh sieve into a blender; discard the vanilla pod. Puree until frothy, about 30 seconds; pour back into the bowl. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
• Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.

WHITE CHOCOLATE VANILLA BEAN CHEESECAKE ICE CREAM

Steps:

• Split bean, scrape out seeds.
• Mix dry ingredients, add milk and cream. Add bean and seeds. Bring almost to a boil, stirring constantly.
• Remove from heat. Pour 1/2 cup of hot mixture into eggs in a thin stream, beating well. Return egg mixture to hot mixture, stirring.
• Replace on medium heat, add chocolate. Stir constantly until chocolate melts. Continue stirring while adding cheese.
• It will take anywhere from 20 to 45 minutes for the cream cheese to melt. If the temperature is too high, the cheese will cook and become sweet cottage cheese.
• When all is melted, remove from heat and let cool slightly. This is not a thick custard.
• Pour 1 c heavy cream in large bowl. Strain milk/chocolate/cheese mixture into the cream. Stir well.
• Cover with plastic wrap and refrigerate overnight.
• Freeze according to ice cream maker's directions.
• Temper the finished ice cream in a tightly covered container for several hours.

VANILLA BEAN POUND CAKE WITH SOUR CREAM ICE CREAM AND STRAWBERRIES

Steps:

• Preheat oven to 350°F. Butter and flour 10-inch diameter angel good cake pan. Place butter and 1 teaspoon lemon peel in large bowl. Scrape in seeds from vanilla bean and beat until smooth. Gradually beat in 2 1/3 cups sugar. Whisk eggs and yolks in medium bowl to blend. Beat egg mixture into butter mixture in 4 additions. Beat in vanilla extract and salt. Sift flour over in 3 additions, mixing just to blend after each
• Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 15 minutes. Cool cake in pan on rack 15 minutes. Cut around pan sides. Turn cake out; turn right side up on rack and cool completely. (Can be made 2 days ahead. Wrap in plastic; let stand at room temperature.)
• Toss berries, powdered sugar and remaining 4 teaspoons lemon peel in large bowl to blend. Let stand at least 30 minutes, or cover and chill up to 3 hours.
• Serve cake with strawberries and Sour Cream Ice Cream.

WHITE PINEAPPLE COBBLER WITH VANILLA BEAN ICE CREAM

Steps:

• Preheat oven to 350 degrees F.
• Combine the butter and sugar in a small mixing bowl with a paddle attachment. Beat on medium speed until light and fluffy. Add 1 egg and scrape down the side of bowl. Beat on low speed and add the remaining 2 eggs and vanilla extract. Add the flour all at once and beat until just combined. Remove from bowl and press down to form a 1/2-inch-thick disk of dough. Place in the refrigerator for at least 1 hour before working with it.
• To make the strussel, cream together the butter and sugars until smooth and light. Rub in the flour until it resembles a coarse pea shape. Add in the nuts and rub until everything comes together. Store in refrigerator until ready to use or up to 4 weeks.
• For the filling, melt the butter in a saute pan and add all of the spices. Peel and core the pineapple and cut into bite size pieces. Add the pineapple to the spice mixture and saute until all the juices start to blend together. Remove from heat and allow to cool.
• Roll the sugar dough to about 1/8-inch thick and place into a greased tart pan. Fill with the cooled pineapple filling and cover with the strussel. Bake for approximately 20 minutes or until golden brown.
• Serve with 2 scoops of vanilla bean ice cream.

VANILLA BEAN-ROASTED FIGS WITH WILDFLOWER HONEY-VANILLA ICE CREAM

Steps:

• In a saucepan, combine the milk, cream, and 2 tablespoons of the sugar and bring to a simmer.
• Meanwhile, in a mixer or other metal bowl, whisk the egg yolks and the remaining 2 tablespoons sugar until thickened and lightened in color. Gradually whisk in one third of the warm milk mixture to temper the egg yolks. Return the mixture to the saucepan and stir over medium heat until the custard has thickened and coats the back of a wooden spoon. Pour the custard into a bowl set in an ice-water bath and stir in the honey to combine. Let the mixture cool to room temperature, then strain it into a container and refrigerate at least 5 hours, or overnight (for the creamiest texture).
• Freeze the cold custard in an ice-cream machine. Remove to a covered container and freeze for several hours, or until hardened.
• Preheat the oven to 400º F.
• Wash and dry the figs. Slice off and discard the tops. Make a small slit in the center of the top of each fig and insert a section of vanilla bean.
• Melt the butter over medium heat in an ovenproof skillet large enough for all the figs to stand in one layer. Stir in the sugar to dissolve. Stand the figs in the butter and add any remaining vanilla beans to the pan. Place the pan in the oven for 10 minutes to heat the figs. The figs can be served warm or at room temperature.
• Place a scoop or quenelle of ice cream into each of six bowls. Arrange 3 of the figs (still with the vanilla beans) around each scoop. Drizzle the syrup remaining in the pan around the plates. Serve immediately.

VANILLA BEAN CUSTARD ICE CREAM

Steps:

• 1. Put the milks and syrup into a large saucepan. Whip the egg yolks until lemon yellow. Turn the heat to medium and cook until it begins to get hot a little steam coming from it. Temper your yolks with some of the milk be sure it isn't so hot like scalding that is too hot. Just add a little of the med hot milks to the yolks while you whisk them quickly so you do not cook the eggs too fast. Now dump into the whole pot of milk and syrup. Cook until very hot at this point.
• 2. Meanwhile this is cooking whip the egg whites in a large bowl until stiff not totally peaks though. Once the milk is hot enough to cook the eggs thoroughly start pouring a slow steady streak in the eggs whites while you continue to beat the egg whites so the milk will cook the egg whites but not make lumps in the custard. Add your vanilla bean and taste if you need more add it. Refrigerate overnight! It will be very creamy already and yummy to eat a little while it is warm too, but save most of it for the ice cream.
• 3. ok it is the next day now. Pour the creamy mixture into your ice cream container and process for about 15 to 20 minutes this depends on your ice freezer. I use a Kitchenaid and it takes 15 minutes on Stir. Enjoy

VANILLA BEAN AND CANNELLINI BEAN ICE CREAM

Steps:

• Roughly mash the beans with the superfine sugar.
• Soften ice cream slightly in the microwave for several seconds. Transfer ice cream into a large shallow mixing bowl and work in the mashed beans and few dashes of nutmeg together, quickly and as evenly as possible.
• Transfer to the freezer and freeze for at least an hour or preferably overnight.

VANILLA BEAN ICE CREAM

Steps:

• Prepare the custard base: Pour the milk, cream, and sugar (1 C + 2 tbsp) into a medium saucepan and bring to a boil over medium-high heat. While it's heating, add the egg yolks to a bowl and place it over a larger bowl filled with hot water. Whisk the yolks as the hot water heats them. They should feel warm to the touch. Set aside.
• Infuse the custard: As the milk mixture continues to heat add a pinch of salt. Split the vanilla bean by cutting it lengthwise to open it up. Then, run a knife lengthwise and scrape the vanilla beans onto the knife. Scrape the beans back onto the vanilla pod and add the pod with beans to the milk mixture. The instant the cream comes to a rolling boil and rises in the pot, lift it off the heat. With the whisk in one hand and the saucepan in the other, pour the boiling cream into the egg yolks as you whisk constantly but gently. Don't whisk rapidly or you will cool the custard before the yolks have a chance to set. At this point the custard should be fully cooked. An instant-read thermometer set in the custard should register 170 F to 180 F and it will coat a teaspoon (if for some reason it did not get hot enough, you can pour it back in the pot and very slowly heat it up, stirring with a rubber spatula). Cool the ice cream mixture by placing the bowl into a larger bowl filled with ice or chill in the refrigerator for 1-2 hours.
• Make the ice cream: When the ice cream mixture has chilled, strain it through a chinois using a ladle to get all of the custard through. Pour into a well frozen ice cream maker (use according to the manufacturer's directions) and churn until it's ice cream, about 20 minutes. Place the ice cream into a container and freeze for 1-2 hours. (This is called tempering so the ice cream is scoopable.) Then, scoop and serve. Garnish with blueberries and raspberries.

PIONEER WOMAN VANILLA BEAN ICE CREAM RECIPE - (4/5)

Steps:

• Heat Half and Half and 2 Cups sugar in a saucepan over low heat, adding vanilla bean caviar to the mixture. You can also drop the scraped vanilla bean into the mixture to extract all the flavor. Make sure you remove the bean before going to the next step.. Turn off the heat when mixture is totally heated. Beat egg yolks by hand or electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into 1 1/2 cups of hot half and half mixture, whisking constantly. After that pour the egg yolk/half and half mixture into the pan containing the rest of the half and half mixture. Cook over low to medium heat until quite thick, stirring constantly. When thickened strain the custard mixture using a fine mesh strainer, then pour into bowl with the heavy cream. Stir to combine. Chill this mixture completely. When completely chilled put into an ice cream maker and churn until motor stops and ice cream is firm. Place ice cream in a container and freeze until hard for at least eight hours. Serve with something chocolate or your favorite pie!

VANILLA BEAN ICE CREAM (ADAPTED FROM DAVID LEBOVITZ

Steps:

• 1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour. 2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl. 3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. 4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. 5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight. 6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer's instructions. Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.

STICKY DATE PUDDING WITH TOFFEE SAUCE AND VANILLA BEAN ICE CREAM

Steps:

• Soak the dates in hot water for 1 hour.
• Beat together the brown sugar and butter.
• Slowly, add eggs, one at a time, beating well.
• Sift together flour, baking powder and baking soda.
• Strain the dates and place in a food processor- process until chunky.
• Add the water back to the dates.
• Fold this into the butter mixture alternately with the flour.
• Pipe into moulds and steam for 15 minutes for small, individual moulds or 30-35 minutes for larger moulds.
• If you don't have a steamer, place moulds in a water bath and cover with foil before placing in the oven.
• Bake at 180C for approximately 20-30 minutes or until done.
• Serve warm with toffee sauce and vanilla ice-cream (Haagen Daaz is a good brand if you are not making your own).
• Preparation of toffee sauce: Dissolve sugar and water in a saucepan (use a pan that has high sides- when the cream is added, it will bubble up!).
• Use a clean pastry brush dipped in water to remove any sugar crystal that remained on the sides of the pan.
• Bring to a boil.
• Allow to cook (without stirring) until a golden colour is obtained.
• Slowly add the cream- be careful of the splashes of caramel and the hot cream.
• Allow to return to the boil for 30 seconds, remove from heat and stir in the butter.
• Refrigerate until needed or allow to cool slightly and serve with the Sticky Toffee Pudding.
• Preparation of vanilla bean ice-cream: Bring milk and cream to just below boiling point.
• Whisk together the egg yolks and sugar.
• Add some hot milk, mix and pour back onto the remaining hot milk.
• Stir continuously, cooking until mix is thick enough to coat the back of the spoon.
• Sieve immediately and cool down.
• Stir constantly, over a bowl of ice water.
• When cool, refrigerate until completely cold.
• Pour into ice-cream maker and follow the manufacturer's directions, freeze until set.
• Remove from ice-cream maker and store in the freezer until required.
• Can be stored for 1 week.