Tempting Tuesday: trying not to kill my family with my experimental cooking.
Warning: this recipe contains raw egg.
Useful info: you do not need an ice cream maker.
Being a huge ice cream fan, it's genuinely shocking I haven't tried to make my own yet, but then I don't have an ice cream maker. Thankfully, this recipe doesn't require one - yay!
Makes enough to fill a 1 litre tub.
Ingredients:
3 eggs, separated,
75g icing sugar
300ml double cream
1/2 tsp vanilla essence
75g pecans, chopped
30g butter
100g brown sugar
Method:
Melt the butter in a pan, then add the pecans and stir.
Add the brown sugar and stir until its all melted.
Leave it to cool, preferably on a non stick tray (because it will stick to everything as it sets), then crumble it all up.
Whisk the egg whites until stiff.
Add icing sugar a bit at a time, whisking until stiff each time.
Whip the double cream until it holds it's shape, but is still a bit floppy.
Lightly beat the egg yolks with the vanilla, then add the toffee nut concoction and mix thoroughly.
Then gently fold the toffee/egg mixture and a third of the whites into the cream.
Being even gentler, fold in the rest of the whites then transfer to a plastic tub and chill overnight.
Even my pickiest child helped polish off this yummy stuff.
Uber success!
More flavours to come...
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