Dessert

Frozen Biscoff custard sundae with hot fudge sauce

Name: Biscoff custard sundae with hot fudge sauce recipe
Yield: 4
Ingredients: 4 bananas, halved lengthways; Caster sugar, to dust; Crushed Biscoff biscuits, to serve; Chopped roasted salted peanuts, to serve; 600ml thickened cream; 450ml milk; 2 tsp vanilla bean paste; 10 egg yolks; 100g brown sugar; 100g caster sugar; 2/3 cup (65g) malted milk powder; 10 Biscoff biscuits, crumbled, plus extra to serve; 1/2 cup (180g) Biscoff spread, mixed with 2 tbs hot water; Roasted peanuts, to serve; 2/3 cup (165ml) pure (thin) cream; 1/3 cup (200g) golden syrup; 80g brown sugar; 2 tbs Dutch-process cocoa, sifted; 100g milk chocolate, finely chopped; 100g dark chocolate, finely chopped; 40g unsalted butter

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Digi_Frozen Biscoff custard sundae with hot fudge sauce

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by Emma Knowles

May 10, 2022

This recipe makes extra ice cream and hot fudge sauce. Store in the freezer and fridge for an easy dessert. Emma advises to begin this recipe a day ahead. You will need an ice cream machine.

4 bananas, halved lengthways
Caster sugar, to dust
Crushed Biscoff biscuits, to serve
Chopped roasted salted peanuts, to serve

Frozen Biscoff custards (makes approx. 1L)

600ml thickened cream
450ml milk
2 tsp vanilla bean paste
10 egg yolks
100g brown sugar
100g caster sugar
2/3 cup (65g) malted milk powder
10 Biscoff biscuits, crumbled, plus extra to serve
1/2 cup (180g) Biscoff spread, mixed with 2 tbs hot water
Roasted peanuts, to serve

Hot fudge sauce (makes approx. 375ml)

2/3 cup (165ml) pure (thin) cream
1/3 cup (200g) golden syrup
80g brown sugar
2 tbs Dutch-process cocoa, sifted
100g milk chocolate, finely chopped
100g dark chocolate, finely chopped
40g unsalted butter

Method

1.

To make the frozen Biscoff custard, combine cream, milk and vanilla in a medium saucepan, bring just to a simmer, then remove from the heat. Whisk yolks, sugars and a pinch of salt flakes in a large bowl for 4-5 minutes until thick and pale, then whisk in malt powder to combine.
2.

Pour hot cream mixture over the yolk mixture, whisking continuously to combine, then return mixture to the pan. Stir continuously over medium heat for 6-8 minutes until custard coats the back of a wooden spoon thickly. Strain into a clean bowl and refrigerate to chill completely.
3.

Transfer custard to an ice cream machine and churn until frozen, adding Biscoff biscuits at the end of churning. Transfer to a chilled container and swirl through Biscoff spread mixture to form a ripple. Freeze for 4-6 hours.
4.

For the fudge sauce, place cream, syrup, sugar, cocoa, half the chocolate and a pinch of salt flakes in a saucepan over medium-high heat. Bring to the boil, stirring occasionally until smooth. Reduce heat to medium-low and gently simmer, stirring occasionally, for 4-5 minutes until thickened. Remove from the heat, add butter and remaining chocolate, and stir until smooth. Cool slightly.
5.

Dust cut-sides of banana thickly with sugar, pressing gently so an even layer forms. Heat a large frypan over medium-high heat, add banana, cut side down and cook for 2-3 minutes until caramelised. Cut each banana in half to serve.
6.

When ready to serve, spoon frozen Biscoff custard into bowls, top with banana, and drizzle over fudge sauce. Scatter with crushed Biscoff biscuits and peanuts, to serve.