Pecan Nut and Maple Syrup Ice Cream Drizzled with Maple Syrup
Posted Aug 26 2008 4:14pm
In the UK we are starting to have our delayed summer, today is beautiful summery day, and I have been out all day watching GT racing up country and cheering on a Dodge Viper. Time then to raid the freezer and see what gluten free goodies I can find. I found this, an ice cream I made some time ago in the hope of a nice summery day, which didnt sadly arrive. It never got eaten, but today became that summer day.
I'm starting to lighten the calorie load of a lot of the food that I prepare, this is no exception. I have used half double (heavy cream) and half no-fat Greek yogurt, this of course though will make the ice cream melt quicker than if it were made entirely of double cream
This is very simple to make!
To serve 4-6
1/2 pint double (heavy) cream
1/2 pint low fat Greek yogurt
3 tbsp Rowses maple syrup + extra for drizzling
50 g pecan nuts, roughly chopped
Mix together all the ingredients and chill overnight
Process in ice-cream maker as per manufacturers instructions
Using an ice cream scoop, scoop into individual bowls and drizzle with maple syrup