Post by Bethany on Nov 4, 2005 12:13:29 GMT
Ingredients:
1/2 pint (500ml) single/light cream
1/2 pint (500ml) heavy/double cream
2oz (100g) brown sugar
1 tbsp butter
1/4 cup of pecan nuts (chopped)
1/2 tsp vanilla extract (or according to taste)
Method:
1. Place the single cream, sugar and butter into a saucepan and mix together over a low heat.
2. Stir until the mixture starts to bubble around the edges. Remove the saucepan from the heat and allow to cool.
3. When the mixture is cold transfer it to an ice cream maker and stir in the double cream and vanilla extract.
4. Freeze according to the manufacturer's instructions but remember to add the pecan nuts as the ice cream starts to harden.
1/2 pint (500ml) single/light cream
1/2 pint (500ml) heavy/double cream
2oz (100g) brown sugar
1 tbsp butter
1/4 cup of pecan nuts (chopped)
1/2 tsp vanilla extract (or according to taste)
Method:
1. Place the single cream, sugar and butter into a saucepan and mix together over a low heat.
2. Stir until the mixture starts to bubble around the edges. Remove the saucepan from the heat and allow to cool.
3. When the mixture is cold transfer it to an ice cream maker and stir in the double cream and vanilla extract.
4. Freeze according to the manufacturer's instructions but remember to add the pecan nuts as the ice cream starts to harden.