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12
BUTTER CARAMEL ICE CREAM WITH CARAMELISED PECAN NUTS
Ingredients
Quantity
Caster sugar
25g
Pecan nuts
25g, chopped
Double cream
75ml
Whole milk
90ml
Egg yolks
2
Soft dark brown sugar
60g
Butter caramel flavouring
6 drops
WHAT YOU DO
Heat the caster sugar over a low heat in a small heavy-based pan until it has melted to
liquid. Add the chopped pecans, stir them to coat them well, then remove them from the
pan and spread them on a sheet of Magic Liner or greaseproof paper. Allow them to cool
and set.
Heat the milk and cream until they are simmering and then remove from the heat.
Combine the egg yolk, sugar and butter caramel flavouring in a bowl. Pour the heated
milk mixture in and stir to combine and dissolve the sugar. Return the whole mixture to
the heat and gently bring to the boil. Remove from the heat.
Transfer the mixture to a clean jug, allow to cool slightly then refrigerate for 1-2 hours
until chilled.
Following the directions in ‘Making ice cream in electric mode’ or ‘Making ice cream in
manual mode’ churn or stir the mixture accordingly.
In electric mode soft scoop ice cream can be ready in as little as 10 minutes.
Churning times are dependent on the ingredients being well chilled before use.
Chop up the caramelised pecans with a knife, stir the pieces through the ice cream and
serve.