THE SEDGWICK’S SUNDAE
Ladies and gentlemen – the Sedgwick’s Sundae!
2L quality store-bought vanilla ice cream
6 sugar cones
For the caramel sauce:
200 g soft brown sugar
50 ml Sedgwick’s Old Brown
75 ml double cream
50 g butter, cubed
1/2 tsp sea salt flakes
Preparation Instructions:
1. Combine the sugar and the Sedgwick’s Old Brown in a large saucepan.
2. Gently heat on a low heat, swirling the pan but do not stir until just melted.
3. Turn up the heat and simmer gently, swirling regularly, until it turns a golden caramel.
4. Remove the pan from the heat and then quickly whisk in the cream and butter. Be careful because it will splutter.
5. Add the salt flakes and stir through.
6. Allow to cool completely. Take the ice cream out of the fridge and allow to soften slightly.
7. Pour the cooled caramel over the ice cream and marble the caramel through the ice cream using a wooden spoon.
8. Return the ice cream to the freezer and freeze until hard. Serve the ice cream in cones or alternatively, serve the caramel over the ice cream as a sauce.
Return the ice cream to the freezer and freeze until hard. Serve the ice cream in cones or alternatively, serve the caramel over the ice cream as a sauce.
BRON – Sedgwick’s Old Brown
