Dessert Recipes - Butterscotch Maple Pecan Ice Cream Recipe

Ingredients

• 1 sachet of butterscotch flavored dessert whip

• Cold milk

• 300 ml/1/2 pt/1 1/4 cups UHT (long-life) whipping cream

• 50 g/2 oz/1/2 cup pecan nuts, chopped

• 45 ml/3 tbsp maple syrup

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Method:

1. Make up the dessert whip with milk according to the packet directions. Whip the cream and fold into the mixture with the pecans.

2. Turn into a plastic or metal container and freeze for 1 hour. Whisk with a fork to break up the ice crystals. Freeze for a further 1 1/2 hours.

3. Whisk again, then fold in the maple syrup just until you have a marbled effect, then stop mixing.

4. Freeze until firm. Remove from the freezer 15 minutes before serving.