I love ice cream and I have been drooling over a recipe for a few weeks now which came in a Waitrose booklet. So much so I have decided to use some of the double cream I bought the other day for the Christmas ice cream bomb to test drive this as a possible recipe to use at Christmas. It is a no churn ice cream so do not panic if you do not have an ice cream maker. You do not need one just a plastic lidded box will do.
1 tsp of egg white
100g Pecan Nuts
20g Demerara sugar
4 pears peeled cored and chopped
397g tin condensed milk
300ml pot double cream
Place the egg white and pecans into a bowl and mix well until the nuts are coated. Sprinkle on the sugar and stir to mix it all up.
Heat a non stick frying pan and cook the nuts for 2 minutes stirring once or twice until the nuts just begin to colour be careful as they do colour very quickly. Tip out on to a plate.
Add the pears to the hot pan with 125ml water and cook gently for 5 minutes or until the pears are softened you should be able to mash a piece with a fork. Leave to cool completely. Chop the nuts into small pieces and reserve 2 tablespoons.
Put the condensed milk and cream into a large bowl and whisk until mixture just holds its shape. Tip in the cooled pears and nuts and stir well to combine.
Transfer to a freezer proof container or plastic tub and scatter with reserved nuts. Cover and freeze for at least six hours preferably overnight until frozen. Transfer to the fried for 15-30 minutes before serving to soften slightly.
Now that sounds really lovely, Might be even nicer with some toffee sauce. Might be lovely with a plum or blackberry coulis as well.
Catch you soon.