Sunday, 11 May 2014

Welsh Cake Ice Cream with a Caramel sauce

That's right Welsh cake ice cream. I was planning on making a crumble a couple of weeks back and thought I had such great results with the coffee and amaretto ice cream I made for the Banana tart tatin (see the blog archive) I thought I'd have a go at making another flavour ice cream and for some bizarre reason Welsh cake flavour popped into my head. My first attempt went down really well with the guests we had staying that weekend but something one of them said stuck with me, "this should be a dessert in its own right" and you know what, I agree. There is something about the simplicity of this dessert that means the flavour of the Welsh cake is not lost.
This recipe is very straight forward and the pay off is well worth the little effort it takes to make. It tastes brilliant with subtle hints of cinnamon and nutmeg wrapped in a deliciously smooth and creamy ice cream with glorious chunks of welsh cake in it waiting to be discovered. The caramel sauce adds another layer of indulgence and really sets the whole dish off. And if you have never tried a Welsh cake before you're in for a real treat.
Make as a delicious yet simple dessert that can be pre prepared if you are having people over or to be honest when ever you want. Try it!

Welsh Cake Ice Cream - easily makes enough for 10 portions
  • 600ml double cream
  • 200ml of condensed milk
  • 4-5 Welsh cakes - crumbled but not too much you want to keep some sense of texture
  • ground cinnamon - 1 heaped teaspoon
  • ground nutmeg- 1 heaped teaspoon
Caramel Sauce - makes plenty
  • 125g caster sugar
  • 25g of unsalted butter
  • 70ml of double cream
Start with the ice cream, simply whisk the double cream and condensed milk together until you get soft peaks. Fold in the crumbled up Welsh cakes, ground cinnamon and nutmeg. Pour into an air tight and pop in the freezer over night ideally or make first thing in the morning if you plan on serving it in the evening. 
For the caramel sauce, place the sugar in a heavy based frying pan over a medium heat. The sugar will start to dissolve and turn a lovely dark brown (but not too much as you will have burnt the sugar!). Once all the sugar has dissolved, remove the pan from the heat and stir in the butter and then the double cream. You should end up with a golden coloured sauce, allow to cool slightly and your good to serve.
As you can see from the photo I've served this dessert up rather simply but when it tastes this good you don't need anything else! 
The ice cream keeps really well and the sauce can be made in advance.
Please do try making it and let me know how you get on via the comments section or email me at
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Until next time folks.

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