Roasted almond, white chocolate and popcorn sundae
Do you want nuts on that? Yes! And toffee sauce and popcorn, too, please.
Serves 8-10 150g skin-on almonds 250ml whole milk ¼ tsp cinnamon Pinch of salt 200g white chocolate, melted 600g double cream 397g sweetened condensed milk 2 tsp vanilla paste
for the sundae:
Toffee sauce (a good quality shop-bought one is fine) Toffee popcorn
1 Place the almonds on a baking tray and roast at 175C/155C/Gas 3 for 15 mins or until fragrant. Leave to cool. 2 Once cool, roughly chop the almonds and place in the bowl of a food processor along with the milk, cinnamon and salt and blend until smooth. Add the melted chocolate and blend again until fully mixed.
3 In a separate large bowl, beat the cream, using an electric mixer until soft peaks form. Add the condensed milk gradually, while continuing to beat, followed by the vanilla and salt. Next, add the almond and chocolate mixture and continue beating until you have a light and fluffy mixture.
4 Pour the mixture into a container suitable for the freezer, cover with a lid or foil, and freeze for approx 6 hours or overnight. When ready to make the sundaes, take the ice-cream out of the freezer and leave to soften for 10 mins. 5 Take your sundae glass or a tall tumbler and place a spoonful of toffee sauce on the bottom followed by a scoop or two of the ice cream and a sprinkling of popcorn, repeat the layers until your vessel is full finishing with a final drizzle of sauce and some more popcorn.
Serves 8-10
600g double cream
397g sweetened condensed milk 2 tsp vanilla paste
2 x 415g tinned peaches, drained Fresh peaches, sliced, to decorate
1 Chop the peaches into pea-sized chunks and place in a bowl. Lightly mash the peach chunks with a fork to release some of the juice and set aside. 2 In a separate bowl, beat the cream using an electric mixer until soft peaks form. Add the condensed milk gradually, while beating, followed by the vanilla. Next, add the peaches and their juice and continue beating until you have a light and fluffy mixture.
3 Pour the mixture into a container suitable for the freezer, cover with a lid or foil, and freeze for approx 6 hours or overnight. When ready to serve, take the ice cream out of the freezer and leave to soften for 10 mins.