Ever since my years at American University, this has always been one of my favourite ice cream flavours and to be honest, I don't make it as I will just sit and eat it until there is none left. It is completely addictive. The crunchy buttery goodness of pecans, a hint of spice, a hint of heat. Then swirled through the creaminess of my fave vanilla ice cream recipes. You can't go wrong.
Feel free to use this through any Vanilla Ice cream recipe of your choosing. You will be surprised how good it is, I mean, potentially you could fold it through semi thawed bought ice cream, but I would never recommend that. (Unless you are desperate!)
Don't hesitate. Get onto it. Dessert waits for no-one!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Batch French Vanilla Ice Cream ready to churn Recipe
- 200 Grams pecans halved
- 20 Grams butter BUY
- 1 Teaspoon ground cinnamon
- 1 Pinch ground cloves
- 1/2 Teaspoon cayenne pepper
- 2 Tablespoons coconut sugar
- Pinches pink salt flakes BUY
- 1 Batch Salted Caramel Sauce to serve Recipe
Do
- 1
Pre-make your ice cream batter, and partially freeze it.
- 2
Meanwhile, place all the other ingredients on a lined baking tray and into a cold oven set to 150°C. Cook 5 minutes, remove and toss all ingredients gently on the tray to coat the nuts well. Return to the oven for further 15 minutes.
- 3
Cool nuts completely before stirring through semi-frozen ice cream – after approximately 2 hours in the freezer.
