Roasting the pecans really brings out their natural flavour and crisp texture, and when combined with the classic flavours of vanilla and honey they make a really delicious ice-cream.
Makes 750 ml/1¼ pints/3 cups
- 4 egg yolks
- 50 g/2 oz/¼ cup light brown sugar
- 50 g/2 oz/¼ cup dark brown muscovado sugar
- 300 ml/½ pint/1¼ cups milk
- 300 ml/½ pint/1¼ cups double (heavy) cream
- 50 g/2 oz/½ cup chopped pecan nuts
- 30 ml/2 tbsp honeycomb or clear runny honey
- 10 ml/2 tsp vanilla essence (extract)
Preparation Method :
1 -Place the egg yolks and both types of sugar in a bowl and whisk until pale and fluffy.
2- Meanwhile, gently heat the milk in a saucepan to boiling point.
3 -Gradually pour the milk over the egg mixture, whisking well between each addition.
4- Transfer the mixture to the pan and add half the cream. Heat gently for about 10 minutes, stirring continuously, until the mixture thickens sufficiently to coat the back of a spoon. Remove from the heat and stir occasionally until cool.
5 -Meanwhile, dry-roast the pecans gently in a frying pan (skillet) until they just begin to brown.
6 -Stir the remaining cream into the cool custard with 1 tablespoon of the honey, the vanilla essence (extract) and roasted pecans. Chill in the fridge for 1 hour.
7- Pour the custard into the ice-cream maker and churn for about 40 minutes until thick and creamy.
8- Lightly stir in the remaining honey to give a marbled effect.
9 -Transfer to a freezer container and freeze for at least 4 hours until firm.