Easy Recipe Finder
Recipe Feeder
1-1/4 cups milk
1 tbsp demerara sugar
1 tbsp instant coffee granules
1 egg, plus:
2 yolks
1-1/4 cups double cream
1 tbsp caster sugar
1 cup pecan nut halves
1/3 cup soft dark brown sugar
2 tbsp water
Heat the milk and demerara sugar in a heavybased saucepan, stirring until the sugar dissolves. Bring to the boil, remove from the heat and stir in the instant coffee until dissolved.
Combine the egg and extra yolks in a heatproof bowl. Set the bowl over a saucepan of barely simmering water and whisk until the eggs are pale and thick. Remove from the heat.
Whisking vigorously, pour in the coffee-flavoured milk in a steady stream. Replace over the water and stir until the custard thickens slightly. Leave the mixture to cool.
Whip the cream with the caster sugar until soft peaks form. Fold it into the coffee custard, then tip the mixture into a suitable container for freezing. Freeze until ice crystals form around the edges, then beat the mixture until smooth. Repeat the process once or twice, then freeze until firm. Alternatively, use an ice cream maker, following the manufacturer's instructions,
Caramelize the pecans. Preheat the oven to 180C/350F/Gas 4. Spread the nuts in a single layer on a baking sheet. Bake for 10 - 15 minutes, checking frequently, until they are roasted.
Next, dissolve the brown sugar in the water over a low heat, then bring to the boil. When the mixture bubbles and begins to turn golden, tip in the roasted pecans. Cook for 1 - 2 minutes over a medium heat until the pecans are well coated.
Spread the pecan nuts on a lightly oiled baking sheet and set aside until they have cooled. Allow the ice cream to soften slightly at room temperature before serving it in scoops, with the caramelized pecans.
1 tbsp demerara sugar
1 tbsp instant coffee granules
1 egg, plus:
2 yolks
1-1/4 cups double cream
1 tbsp caster sugar
1 cup pecan nut halves
1/3 cup soft dark brown sugar
2 tbsp water
Heat the milk and demerara sugar in a heavybased saucepan, stirring until the sugar dissolves. Bring to the boil, remove from the heat and stir in the instant coffee until dissolved.
Combine the egg and extra yolks in a heatproof bowl. Set the bowl over a saucepan of barely simmering water and whisk until the eggs are pale and thick. Remove from the heat.
Whisking vigorously, pour in the coffee-flavoured milk in a steady stream. Replace over the water and stir until the custard thickens slightly. Leave the mixture to cool.
Whip the cream with the caster sugar until soft peaks form. Fold it into the coffee custard, then tip the mixture into a suitable container for freezing. Freeze until ice crystals form around the edges, then beat the mixture until smooth. Repeat the process once or twice, then freeze until firm. Alternatively, use an ice cream maker, following the manufacturer's instructions,
Caramelize the pecans. Preheat the oven to 180C/350F/Gas 4. Spread the nuts in a single layer on a baking sheet. Bake for 10 - 15 minutes, checking frequently, until they are roasted.
Next, dissolve the brown sugar in the water over a low heat, then bring to the boil. When the mixture bubbles and begins to turn golden, tip in the roasted pecans. Cook for 1 - 2 minutes over a medium heat until the pecans are well coated.
Spread the pecan nuts on a lightly oiled baking sheet and set aside until they have cooled. Allow the ice cream to soften slightly at room temperature before serving it in scoops, with the caramelized pecans.
