Homemade ice cream sundae recipe
A yummy summertime treat suitable for kids with diabetes.

Serves 8
Homemade vanilla ice cream

6 large egg yolks
500 ml fresh cream
1 vanilla pod
5 – 6 sachets Canderel Yellow
Pinch of salt
1 tsp vanilla extract
Sundae layers
16 Sugar free choc chip cookies (or vanilla)
250ml fat free milk
250ml fresh cream
1 sachet Canderel Yellow
Chocolate sauce
85g Canderel dark chocolate
1 tbsp fresh cream
1/2 tbsp butter
Hazelnuts (or any other nut of your choice)
Fresh or Maraschino cherries
To make the ice cream, separate the eggs, lightly beat the egg yolks in a deep bowl and set aside. Place the cream in a deep pot. Split the vanilla pod in half, scrape out the seeds and place in the cream. Add the Canderel to the mix and bring to the boil. Remove from the heat and remove the vanilla pod. Cool slightly before slowly pouring the cream mix into the beaten egg yolks, whisking constantly with an electric whisk. Strain the mix through a sieve into a freezer proof bowl. Add the vanilla extract and mix well. Place the bowl into an ice bath to cool down before covering and freezing. 
Remove the ice cream from the freezer every 45 minutes and churn with an electric whisk to break up the ice crystals and make a smooth ice cream. Repeat this process until the ice cream has almost set. Freeze for another 45 minutes before serving.
To create the layers of the sundae, break the cookies into quarters and soak in the warm milk. Just before they become soft, carefully remove and set aside. Whip the cream into stiff peaks and sweeten to taste with Canderel Yellow. Refrigerate until needed. 
To create the chocolate sauce, gently melt the Canderel Dark Chocolate slab over a bain-marie, adding the cream and butter once the chocolate has melted. Stir well and remove from the heat. Start the assembly of the sundae immediately.
Take 8 tall glasses and layer the ingredients, starting with the soaked cookies in the bottom of the glasses. Add a layer of whipped cream, then another layer of cookies. Place two small scoops of ice cream on top of the cookie layer. Drizzle chocolate sauce over the ice cream and garnish with hazelnuts and cherries or your choice of topping.

Recipe provided by Canderel

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