Maple Syrup and Pecan Nut Ice-cream

Name: Maple Syrup and Pecan Nut Ice-cream
Yield: Serves 6–8
Ingredients: 1 quantity Vanilla Ice-cream, using only 75 g (3 oz) of caster sugar (vanilla pod optional); 50–75 g (2–3 oz) pecan nuts, chopped; 300 g (11 oz) maple syrup

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

You need to make the base with less sugar so that the maple syrup does not make the ice-cream too rich.

Ingredients

1 quantity Vanilla Ice-cream, using only 75 g (3 oz) of caster sugar (v

Vegetarian
ice cream
Gluten-free

Method

Follow the recipe and method of the vanilla ice-cream using half the sugar quantity. This will allow the sweetness of the maple syrup to work without becoming over-rich. Once the vanilla base is made and cooled, add the maple syrup and begin to churn the ice-cream. The pecan nuts should only be added to the mix during the last few minutes of churning. If they are added too early, the nuts will