No Churn Mascarpone & Toasted Pecan Ice Cream
Ideal for gourmet gurus and nutty aficionados, this effortless ice cream needs no fancy gadgets—just your taste buds ready for a treat
For the pecans:
Light brown sugar
Water
Pecans
For the ice cream:
Whipping cream
Mascarpone cheese
To serve:
Digestive biscuits, optional
Maple syrup, optional
You will also need:
A baking tray lined with parchment paper
A 900g loaf tin or freezer safe container
Step 1 of 6
To make the caramelised pecans: in a non-stick pan over medium high heat, heat the brown sugar and water until rapidly bubbling. Add the pecans, stirring thoroughly to coat and keep stirring for 3-4 minutes until most of the liquid has evaporated.
Step 2 of 6
Tip the pecans out into a single layer onto a parchment-lined baking tray and use a fork to separate them. Let stand at room temperature for about an hour, until fully cooled, set, and dry. Once completely cooled, chop roughly and set aside
Step 3 of 6
To make the ice cream: add the cream to a large bowl and using an electric hand whisk on medium speed, whisk the cream to soft peaks.
Step 4 of 6
Add the condensed milk and mascarpone and whisk again to soft peaks. Gently fold through the chopped pecans.
Step 5 of 6
Decant into a freezer safe container and pop in to the freezer for 4-5 hours or until completely frozen.
Step 6 of 6
When ready to serve, take out the freezer to soften for 10 minutes. For a twist on the classic ice cream sandwich, place a scoop of ice cream onto a biscuit and drizzle over 1 tsp of maple syrup. Enjoy!
If you're having trouble scooping your ice cream, carefully fill a mug or jug with hot water and dip your ice cream scoop into the water before scooping.
No Churn Mascarpone & Toasted Pecan Ice Cream
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PREP: 15 mins
FREEZE: 4 hours +
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Super Easy
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SERVES: 20
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Ingredients
For the pecans:
Light brown sugar
55gWater
1 tbspPecans
60gFor the ice cream:
Whipping cream
600mlMascarpone cheese
125gTo serve:
Digestive biscuits, optional
20Maple syrup, optional
180mlYou will also need:
A baking tray lined with parchment paper
A 900g loaf tin or freezer safe container
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Method
Step 1 of 6
To make the caramelised pecans: in a non-stick pan over medium high heat, heat the brown sugar and water until rapidly bubbling. Add the pecans, stirring thoroughly to coat and keep stirring for 3-4 minutes until most of the liquid has evaporated.
Step 2 of 6
Tip the pecans out into a single layer onto a parchment-lined baking tray and use a fork to separate them. Let stand at room temperature for about an hour, until fully cooled, set, and dry. Once completely cooled, chop roughly and set aside
Step 3 of 6
To make the ice cream: add the cream to a large bowl and using an electric hand whisk on medium speed, whisk the cream to soft peaks.
Step 4 of 6
Add the condensed milk and mascarpone and whisk again to soft peaks. Gently fold through the chopped pecans.
Step 5 of 6
Decant into a freezer safe container and pop in to the freezer for 4-5 hours or until completely frozen.
Step 6 of 6
When ready to serve, take out the freezer to soften for 10 minutes. For a twist on the classic ice cream sandwich, place a scoop of ice cream onto a biscuit and drizzle over 1 tsp of maple syrup. Enjoy!
If you're having trouble scooping your ice cream, carefully fill a mug or jug with hot water and dip your ice cream scoop into the water before scooping.