Photo by Helen Vass
Pecan and Maple Syrup Ice Cream
Get into the swing of summer and impress friends and family with this delicious home-made ice cream.
45g pecan nuts
200ml whipping cream
300g tub of cream cheese
170ml condensed milk
3tbsp maple syrup
Chop up the pecan nuts into little pieces and set aside. Put the cream, cream cheese and condensed milk into a large bowl. Using a whisk, mix everything together until it is smooth and creamy and there are no lumps of cream cheese. Add the maple syrup and mix again. Pour the mixture into a plastic tub and leave in the freezer for 4-5 hours. Then using a wooden spoon, mix the ice cream together to break down all the ice crystals and stir in the pecan nuts. Leave in the freezer overnight—the next day, the ice cream will be set and ready to serve.
Helen Vass is a British baker based in Barcelona. She is self-taught and has been producing delicious cakes, cookies and cupcakes for 20 years. As well as writing recipes and sharing her passion on the web through her popular blog, www.thediaryofacakemaker.com, Helen teaches baking classes in various locations throughout Barcelona.