Recipe: Crunchy Pecan Nut and Maple Syrup Ice Cream for Brooke

Crunchy Pecan Nut and Maple Syrup Ice Cream Recipe

4 oz (100g) pecan nuts chopped,
2 oz (50g) butter,
2 tablespoons brown sugar,
2 tablespoons maple syrup,
3/4 (375ml) pint milk,
3/4 pint (375ml) double/heavy cream

Using a frying pan, slowly melt the butter then add the chopped pecan nuts. Sprinkle on the sugar, stir and cook on a medium heat for approx 3-4 minutes until the nuts are crisp. NB. Cooking on too high a heat will burn the pecan nuts and render a bitter taste. Remove from the pan and place to one side to cool. In a separate mixing bowl, pour in the milk, stir in the cream and then add the fried, chopped pecan nuts. Still stirring add the maple syrup until blended in. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.