Gooey Toffee Cake With Toasted Pecan Ice Cream - dates

Method

• Procedure:.
• Preheat 325*/Spray Cake Pan.
• Combine the dates and water in a saucepan and bring to a boil.
• Turn off heat and gradually add the baking.
• soda (it will foam) and set aside.
• Sift together the flour and baking powder.
• Cream the butter in the mixer bowl until fluffy, with the mixer.
• running add half of the eggs and mix until incorporated.
• Add the rest of the eggs and vanilla and continue.
• to mix until smooth.
• Starting with the flour mixture add in thirds opposite the dates in to the creamed.
• mixture until all is combined and smooth.
• Place equal amounts into prepared pan and bake for 40 minutes or until toothpick inserted comes out clean.
• Toffee Sauce:.
• Combine the sugar, butter, half&half and brandy; boil for three minutes.
• Add the vanilla and heath bar bits.
• and stir until almost smooth.
• Preheat 400*.
• While warm ladle equal amounts into the cooked cakes and cook for five minutes or until bubbly and.
• golden.
• Let cool to room tempetature.
• Toasted Pecan Ice Cream:.
• Preheat 350*.
• In a sauce pan bring the milk, cinnamon sticks and vanilla to a boil.
• While this is coming to a boil, toast.
• the pecan pieces in the oven for 6-8 minutes.
• Toss them into the milk mixture.
• Turn off the milk and let rest.
• for at least 10 minutes.
• Prepare a ice bath with a strainer.
• (Place one small bowl into a large bowl of ice,this.
• is to cool the mixture down rapidly.)
• Bring the milk back to a boil with 1/2 the sugar and the other 1/2 of the.
• sugar whisk into the egg yolks until lemony in color.
• When the milk comes to a boil liaison with the yolks.
• and pour back into the sauce pan with the heat on low cook until slightly thick (2-3Min.)
• stirring with a.
• spatula so not to create air bubbles.
• Pour through the strainer into the ice bath to cool the mixture down.
• rapidly.
• Let cool and place in ice cream machine and process to manufactures specifications.