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A Tennessee Date Night

Instructions

SERVINGS: 6
PREPARATION TIME: 8 HRS PREP, 30 MIN COOK

ICE CREAM

Heat cream, milk, S&D Black Tea Extract and corn syrup in a large saucepan until simmering. Be careful not to boil. Meanwhile, mix sugar and cornstarch until combined. Slowly whisk dry mixture into simmering cream. The cream will begin to thicken as you continue to whisk. Pour cream into an airtight container and allow cooling in the freezer for at least 2 hours. After mixture has been chilled, put it in the ice cream maker and mix according to manufacturer’s directions. The lemon curd can be dropped in by the spoonful at this point, or it can be  incorporated once the ice cream has been removed from the maker. Use a butter knife to swirl the curd in the
cream. Cover and place in freezer to firm up while the cake is made.

DATE CAKE

Soak the candied dates in the S&D Espresso Coffee Extract while the other ingredients are organized. Remove coffee-soaked dates and add to a saucepan; bring to a simmer. Remove from heat and puree in a food processor. In a kitchen mixer bowl, cream the butter and brown sugar. Add the eggs one at a time and beat on low speed. Add the pureed dates. Combine the baking powder and flour together, then add into the wet ingredients. Pour mixture into greased,  individual baking molds. Bake at 350° for 12-15 minutes. The molds should be a little wet when a toothpick is inserted into the center. Remove from oven and let chill on a wire rack.

TOFFEE SAUCE

Melt the butter in a saucepan. Add the sugar on medium to low heat and stir periodically. Let the mixture bubble and turn a caramel color. Squeeze the juice of half a lemon into the pan. The mix will turn from sugar lumps to more of a sauce-like texture. Remove from heat and pour in the cream. Whisk to incorporate. Serve the sweet tea with lemon ice cream atop the date cakes and drizzle with the toffee sauce. Indulge!

Ingredients

ICE CREAM

3 oz. S&D Black Tea Extract
2 cups heavy cream
1/2 cup milk
1/4 cup corn syrup
1/2 cup sugar
2 tbsp. cornstarch
1/4 cup lemon curd, prepared

DATE CAKE

2/3 cup S&D Espresso Coffee Extract
2/3 cup candied dates, chopped
2/3 cup brown sugar
6 oz. flour
4 tbsp. butter, softened
1 tsp. baking powder
2 eggs

 

TOFFEE SAUCE

1/4 cup heavy cream
1/4 cup sugar
4 tbsp. butter
1/2 lemon, juiced
(Ice Cream Maker needed for recipe)