Peanut Butter & Pecan Ice Cream

Peanut Butter & Pecan Ice Cream

How to make it:
1. Chop or process the pecans to small chunks and spread out in a parchment lined baking sheet. Coat in the maple syrup and cinnamon and bake for 15 minutes at 180c. Leave to cool and break up into crumbs. Store in an airtight container (why not double up and keep some in the larder as a topping for yoghurt or other deserts?)

2. To make the ice cream whisk two eggs yolks and put them aside

3. Warm the milk, cream and choice of sweetener gently (don’t let it boil)

4. Add a small amount of the milk to the egg yolks and keep whisking. Add more bit by bit and finally add the yolk mix back into the pan.

5. Warm the custard mixture keep stirring until it thickens up and coats your spoon about 8 minutes

6. Let the mixture cool and store in the fridge over night.

7. Churn in your ice cream maker (I used @cuisinart ) for about 30 minutes before adding in 40g of the chopped pecans for the final 5 mins of churning.

8. Turn into a freezer suitable container and sprinkle the remaining pecans on top.

I promise you this will be eaten in one sitting.

This peanut butter ice cream has really delicious cinnamon candied pecans.

I think the best creations are made with someone in mind. Taking snippets from a few different recipes I crafted this peanut butter ice cream with cinnamon candied pecans for 10 year old Grace. I guess that means I can’t eat it till she next visits! But I did have a cheeky taste and it is absolutely amazing!

What you will need:
220ml of cream

1 cup of semi skimmed milk

2 large egg yolks

1/2 cup of coconut sugar, maple syrup or honey

2 teaspoons of vanilla extract

1 tablespoon of peanut butter

For the candied pecans:
50g of pecans

2 teaspoons of cinnamon

2 teaspoons of maple syrup