Light Pecan Ice Cream

Preparation

Step 1: Caramelise the pecans

Melt the butter in a pan over medium heat, then add the pecans and half the sugar. Leave to caramelise, stirring regularly, until the nuts are shiny and golden.

Tip them onto a sheet of baking paper, leave to cool, then chop roughly. Set aside a small handful for the final decoration.

Step 2: Prepare the vanilla base

In a saucepan, heat the milk with the cream and vanilla extract without bringing to a boil. Meanwhile, whisk the egg yolks with the remaining sugar until the mixture turns pale.

Pour the hot milk into the yolks in a thin stream while whisking, then return everything to the saucepan.

Step 3: Cook the custard

Cook the mixture over low heat, stirring constantly, until it coats the back of a spoon. Do not let it boil so the eggs do not curdle.

Remove from the heat and leave to cool completely, ideally overnight in the fridge.

Step 4: Churn the ice cream

Pour the well-chilled base into the ice cream maker and churn for about 30 minutes until creamy.

Add the chopped caramelised pecans at the end of churning so they spread evenly.

Step 5: Set and serve

Transfer the ice cream to an airtight container and place it in the freezer for at least 2 hours to firm up.

Serve in scoops and sprinkle with the reserved caramelised nuts. It keeps for a week in the freezer.