As a rule we don't crave delicious, creamy, cold ice cream so much in Winter. It's much more of a summer thing, ice cream in the sun, catching the drips as they run down our fingers. In winter we'll just have a nice rich pudding instead thank you very much.
But what if I told you that our friends over at Jude's have just released a STICKY TOFFEE PUDDING ice cream...
Just think of that rich, sweet and decadent pub favourite and then add some of the creamiest ice cream out there and you have a winner and a half (trust us, we did a LOT of testing to make sure).
Jude’s Sticky Toffee Pudding ice cream is exclusively available from Sainsbury's now! For more info visit Jude's here. To celebrate we've come up with a few ideas which you can check out - let us know what you think!
Spiced custard tart, with Jude’s Sticky Toffee Pudding Ice Cream
Everyone loves custard with a sticky toffee pudding, as a pairing it doesn’t get much better! To celebrate Jude’s epically delicious sticky toffee ice cream we decided to twist the classic and pair a beautiful wobbly custard tart with the ice cream, giving you flavours you expect but in a new moreish dessert. This custard tart recipe is an absolute winner, a great one to have in the bag!
For the pastry
- 225g plain flour
- 100g butter
- 75g caster sugar
- 1/2 tsp salt
- 3 large eggs
For the filling
- 8 x large eggs
- 400ml double cream
- 200ml whole milk
- 50g caster sugar
- 1 vanilla pod
- 1 tsp cloves
- 1 tbsp ground cinnamon
- Jude's Sticky Toffee Pudding Ice Cream
- 30cm pie case with a removable bottom
- Baking beans / rice
- Baking parchment
- First make the pastry. You can do this by hand or in a food processor, which is nice. Cube the butter (make sure it's nice and cold) and add to the flour. Using your fingers or the pulse button on your processor bring the mixture together until it looks and feels a bit like breadcrumbs. Add the sugar and mix together, finally add 2 of the eggs, nice and beaten and mix until it comes together in a soft ball of pastry.
- Cover with clingfilm and put in the fridge to chill for at least 30 mins. When nice and cold roll out to a thickness of around half a centimetre and transfer to a 30cm pie case. Put back in the fridge for another 30 mins and pre-heat your oven to 170C.
- When the pastry feels nice and stiff line with baking parchment and full with baking beans, uncooked rice, spare change to keep the tart nice and flat. Bake on 170C for around 20 minutes, or until when you lift parchment the sides and base are beginning to brown.
- Remove the parchment and turn the oven down to 130C. Brush the bottom of the base with the remaining egg and bake the case for another 15 mins.
- Now onwards to the main event, the custard! Add the cream, milk and cloves to a saucepan and bring to the boil. Turn the heat off and let the flavours infuse for 30 minutes.
- Remove the pastry case from the oven and allow to cool completely. In the meantime separate the yolks from the whites of the 8 eggs and add the sugar, beat well until nice and light and fluffy. Reheat the cream and milk mixture to boiling and add a dash to the eggs, mix well and keep adding the hot cream. Strain to remove the cloves and pour into the pastry case right to the brim (TOP TIP put the pastry case in the oven before you add the filling!).
- Bake for 35 minutes at 130C or until the sides are set but the middle still gives a little jiggle when moved around. Dust with cinnamon and top with a lovely great big spoonful of Jude's Sticky Toffee Pudding Ice Cream. Lovely.