Pecan Ice Cream
Pecan ice cream is a recipe with fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 170 g pecan nuts
- 1 Vanilla bean
- 4 egg yolks
- 1 egg
- 150 g maple syrup
- 400 ml whipping cream
- Vegetable oil (for the molds)
- 2 tbsp powdered sugar
- cherries (for garnish)
Instructions
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1.
Grind 100 g of pecan nuts finely in a food processor. Set aside the rest for garnish.
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2.
Slice the vanilla bean and scrape out the seeds. Whisk the egg yolks with the egg and maple syrup in a double boiler. Add the vanilla seeds and bean, then whisk over hot water until thick and foamy. Stir in cold water to chill. Fold in the whipping cream (not fully stiff) together with the ground nuts. Spoon about 200 ml into four small conical molds lightly oiled and line with cling film. Fill with ice cream mixture and freeze for at least 4 hours, preferably overnight.
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3.
To serve, remove the little cakes from the molds, peel off the film and garnish each with powdered sugar, remaining nuts and one washed cherry.
