• 90ml milk
  • 260ml single cream
  • 1 vanilla pod
  • 350g dark chocolate, chopped
  • 1 tbsp whisky
  • 2 eggs


  • 90g butter
  • 40g icing sugar
  • 1 egg yolks
  • 125g plain flour


  • 4 egg yolks
  • 125g caster sugar
  • 250ml milk
  • 250ml Baileys
  • 375 ml double cream
  • 2 tbsp whisky
  • 250g (also sold as banoffee toffee) dulce de leche


  • STEP 1

    To make the ice cream, beat the egg yolks and sugar. Bring the milk and the baileys to the boil and pour over the egg mixture. mix, strain and cool. Stir in the double cream, then either churn the mixture in an ice-cream machine or pour into a freezerproof container and freeze, stirring every couple of hours until almost frozen. stir in the whisky, then freeze or churn again. when frozen, but not completely solid, ripple in the dulce de leche. Freeze for at least 4 hours.

  • STEP 2

    To make the pastry, cream the butter and sugar, then beat in the egg yolks. add a tsp of water, then the flour, then another tsp of water. beat for 2 mins. bring together into a ball and chill for 20 minutes. Heat the oven to 200c/fan 180c/gas 6. Roll out on a floured surface and line a 21cm tart tin. Blind bake until the pastry is cooked and a sandy golden brown colour – about 15 minutes.

  • STEP 3

    To make the filling, bring the milk to the boil with the cream and vanilla. Remove the vanilla pod, then pour the cream mix over the chocolate. Beat the mixture until smooth. Add the whisky and allow to cool a little. Beat in the eggs, then pour the mixture into the pastry case. Bake for 14 minutes, until almost set. Cool. Serve with a scoop of ice cream.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating