Soft Scoop Pecan Nut and Maple Ice-Cream

Maple Ice Cream is something a little more unusual, but is very tasty and easy to make.

Soft Scoop Pecan Nut and Maple Ice-Cream

  • 250 ml Maple syrup
  • 450 ml Double cream
  • 3 medium Egg YOLKS ((the yellow bit))
  • 125 g Pecan nuts, chopped
  • extra maple syrup to serve
  1. Gently heat the Maple Syrup (do not boil)
  2. Beat the egg yolks and gradually pour onto the syrup, whisking briefly until well blended
  3. Allow the mixture to cool
  4. Whisk the Double Cream until just holding its shape and fold into the cooled syrup mixture
  5. Transfer to a freezer-proof container and freeze for about 90 minutes until slushy
  6. Turn into a bowl and beat well to break up any ice crystals
  7. Stir in the chopped pecan nuts and return the mixture to container.
  8. Freeze until solid

Be the first to comment on "Soft Scoop Pecan Nut and Maple Ice-Cream"

Leave a comment

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!