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🍽️ Pecan Nut Ice Cream

953 kcal · 30 min · 4 servings

Ingredients

• 170 g pecan nuts
• 1 vanilla pod
• 4 egg yolks
• 1 egg
• 150 g maple syrup
• 400 ml whipping cream
• vegetable oil (for the molds)
• 2 tbsp coarse sugar
• cherries (for garnishing)

Instructions

1. 1. Grind 100 grams of pecans finely in a food processor or blender.
2. 2. Set aside the remaining nuts for garnishing.
3. 3. Slice the vanilla pod lengthwise.
4. 4. Scrape out the seeds from the pod with a knife.
5. 5. Whisk the egg yolks together with the whole egg and maple syrup in a bowl.
6. 6. Add the vanilla seeds and the empty pod to the egg mixture.
7. 7. Place the bowl over a pot of hot water (bain-marie).
8. 8. Whisk the mixture until it becomes thick and foamy.
9. 9. Place the bowl in a bath of cold water.
10. 10. Continue stirring until the mixture cools down.
11. 11. Whip the cream until it is just starting to thicken.
12. 12. Gently fold in the cream along with the ground nuts.
13. 13. Grease four small, cone-shaped molds (approx. 200 milliliters each) with a little oil.
14. 14. Line the molds with plastic wrap.
15. 15. Fill the molds with the ice cream mixture.
16. 16. Unmold the small ice portions before serving.
17. 17. Remove the plastic wrap.
18. 18. Garnish with crystal sugar.
19. 19. Garnish with the remaining pecans.
20. 20. Garnish each with one washed cherry.

Nutrition per serving

• kcal: 953
• Protein: 13 g · Fett/Fat: 82 g · Carbs: 44 g