First posted: Jun 16, 2013

Honey and Pecan Nut Ice Cream



Cooks in:        Serves:6-8

  • 3 cups cream
  • 1 cup icing sugar
  • 4 handfuls roughly chopped and toasted pecan nuts
  • 2-3 Tbsp runny honey

What to do

1. Whip the cream until thickened and will form quite stiff peaks. Sift the icing sugar into the cream, add in the pecan nuts and honey and fold the mixture together gently, so as not to knock out all the air.

2. Pour into an airtight container, or loaf tin lined with baking paper, and place in the freezer for at least 3 hours or until serving. Will keep in the freezer for up to 2 months.

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