Gooey Toffee Cake With Toasted Pecan Ice Cream
- Ready In:
- 1hr 10mins
- Ingredients:
- 23
- Yields:
-
1 2x6 Cake Pan
- Serves:
- 6
ingredients
-
Gooey Toffee Cake
- 6 ounces dates (Pitted)
- 1 1⁄4 cups water
- 1 teaspoon baking soda
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 4 ounces butter
- 3⁄4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
-
Toffee Sauce
- 2 1⁄2 cups light brown sugar
- 3 1⁄2 ounces butter
- 1 cup half-and-half
- 1⁄2 ounce brandy
- 1 teaspoon vanilla extract
- 6 ounces Skor English toffee bits
-
Toasted Pecan Ice Cream
- 3 cups milk
- 1 cinnamon stick
- 1⁄2 vanilla bean (Split&Scraped)
- 1 1⁄2 cups pecan pieces
- 6 eggs
- 1 cup sugar
- 1⁄2 cup sour cream
- 1⁄2 tablespoon whiskey
directions
- Procedure:.
- Preheat 325*/Spray Cake Pan.
- Combine the dates and water in a saucepan and bring to a boil. Turn off heat and gradually add the baking.
- soda (it will foam) and set aside.
- Sift together the flour and baking powder. Cream the butter in the mixer bowl until fluffy, with the mixer.
- running add half of the eggs and mix until incorporated. Add the rest of the eggs and vanilla and continue.
- to mix until smooth. Starting with the flour mixture add in thirds opposite the dates in to the creamed.
- mixture until all is combined and smooth.
- Place equal amounts into prepared pan and bake for 40 minutes or until toothpick inserted comes out clean.
- Toffee Sauce:.
- Combine the sugar, butter, half&half and brandy; boil for three minutes. Add the vanilla and heath bar bits.
- and stir until almost smooth.
- Preheat 400*.
- While warm ladle equal amounts into the cooked cakes and cook for five minutes or until bubbly and.
- golden. Let cool to room tempetature.
- Toasted Pecan Ice Cream:.
- Preheat 350*.
- In a sauce pan bring the milk, cinnamon sticks and vanilla to a boil. While this is coming to a boil, toast.
- the pecan pieces in the oven for 6-8 minutes. Toss them into the milk mixture. Turn off the milk and let rest.
- for at least 10 minutes. Prepare a ice bath with a strainer. (Place one small bowl into a large bowl of ice,this.
- is to cool the mixture down rapidly.) Bring the milk back to a boil with ½ the sugar and the other ½ of the.
- sugar whisk into the egg yolks until lemony in color. When the milk comes to a boil liaison with the yolks.
- and pour back into the sauce pan with the heat on low cook until slightly thick (2-3Min.) stirring with a.
- spatula so not to create air bubbles. Pour through the strainer into the ice bath to cool the mixture down.
- rapidly. Let cool and place in ice cream machine and process to manufactures specifications.
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