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1
For the sauce 1 tbsp custard powder 2 tbsp brown sugar 25 gms butter Keep aside 3 tbsp of the cream for the sauce.
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2
Whip the rest of the cream until stiff.
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3
Fold in custard and vanilla essence.
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4
Transfer to a shallow, freezer-proof container and freeze for an hour.
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5
Whisk and re-freeze again.
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6
In the meantime, prepare the pecan-toffee chunks.
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7
Grease and set aside a baking sheet.
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8
Heat sugar in a heavy pan without any water until it begins to caramelise.
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9
Add pecans.
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10
Stir until sugar has completely caramelised and coated the nuts.
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11
Pour the mixture onto the baking sheet and leave until cold.
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12
Now slightly crush it to make chunks.
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13
Keep aside.
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14
Whisk custard until smooth.
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15
Fold in toffee chunks and re-freeze for 2-3 hours or until firm.
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16
For the toffee sauce: Heat 150ml water in a pan.
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17
Blend together custard powder and sugar with enough cold water to make a smooth paste.
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18
Pour hot water over the paste.
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19
Stir well.
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20
Return to pan.
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21
Add butter and heat.
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22
Stir until sauce thickens.
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23
Stir in reserved cream.
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24
Let it cool a little.
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25
Scoop ice-cream into 4 sundae glasses.
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26
Serve with warm toffee sauce!
