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

Course Dessert
Servings 1 tub


  • 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


  • Gently heat the Maple Syrup (do not boil)
  • Beat the egg yolks and gradually pour onto the syrup, whisking briefly until well blended
  • Allow the mixture to cool
  • Whisk the Double Cream until just holding its shape and fold into the cooled syrup mixture
  • Transfer to a freezer-proof container and freeze for about 90 minutes until slushy
  • Turn into a bowl and beat well to break up any ice crystals
  • Stir in the chopped pecan nuts and return the mixture to container.
  • Freeze until solid

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