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Caramelised Pecan Ice Cream (no churn)
A chunky, creamy and heavenly ice cream dessert concocted by Executive Chef Tony Gill & Sous Chef Mark Gibbs of Charlie's at Pacific Bay Resort.
5
from 1 vote
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Course:
Dessert
Calories:
Author:
Alesah
Ingredients
12
egg yolks
500
g
castor sugar
50
mLvanilla essence
best quality
2
L
cream
400
g
caramelised pecans (400 g pecans
400 g castor sugar)
Instructions
In a heavy pan, caramelise pecans with sugar. Make sure not to cook them too dark, as this will result in a bitter praline.
Cool nut and toffee mixture on a greased tray. When cold, process the mixture in a food processor to desired texture (not too fine).
Whip the cream to soft peaks. Set aside.
In a clean bowl, beat the egg yolks, castor sugar & vanilla essence until light and fluffy.
Combine whipped cream with egg mixture, making sure not to overwork the mix.
Fold in the pecan praline to the egg/cream mixture.
Place in stainless steel containers and freeze overnight. Serve with fruits and a wafer stick, if desired.