Roasted Pecan And Honey Ice Cream Recipe

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

 ingredients :

  • 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.