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Pecan And Maple Syrup Ice Cream

If you cannot get pecan nuts, make this ice cream with walnuts instead.
Preparation time: 15 minutes, plus freezing
Cooking time: 10 minutes

Image of Pecan And Maple Syrup Ice Cream

2 eggs, separated
100g (4 oz) granulated sugar
150 ml (¼ pint) water
2 tablespoons maple syrup
300 ml (½ pint) double or whipping cream
100g (4 oz) shelled pecan nuts, roughly chopped


Serves: 6


1. Put the egg whites into a large bowl and the yolks into a small one.

2. Place the sugar and the water in a heavy pan and stir over a low heat until the sugar melts, then, without stirring, boll to hard ball stage, 120°C/248°F on a sugar thermometer.

3. Meanwhile, beat the egg whites until they are stiff. Pour the boiling syrup on to them in a thin stream, beating hard all the time, and continue beating until the mixture cools.

4. Mix the maple syrup into the egg yolks. In another bowl whip the cream to soft peaks and stir in the nuts and the maple syrup mixture. Fold into the meringue mixture, transfer to a freezer container, cover and freeze until firm without further beating. Serve with wafer biscuits.

Chef’s Tip:- Can be frozen for 6 months.

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