Saturday, February 9, 2008
Honey and Cinnamon Roasted Pecan Ice-Cream
1/2 cup honey
1 teaspoon ground cinnamon
7 oz pecan nuts
3 pints creamy vanilla ice-cream
1/2 cup vanilla custard
Preheat oven to 350° F. Line a baking tray with baking paper. Combine 1/3 cup honey and cinnamon in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 30 seconds or until warm. Stir in pecans and mix well to coat. Spread honeyed pecans, in a single layer, over prepared baking tray. Roast for 12 to 15 minutes or until golden. Set aside to cool. Roughly chop honeyed pecans.
Line the base of six 1/2-cup capacity ramekins with rounds of baking paper. Remove ice-cream from freezer and stand at room temperature for 15 to 30 minutes (depending on the temperature of the day) or until softened slightly but not melted. Transfer to a bowl.
Stir in custard and three-quarters of the honeyed pecans. Mix until well combined. Spoon mixture into ramekins. Cover and freeze for 4 hours or until firm. Carefully turn out onto plates. Top with remaining honeyed pecans. Drizzle with remaining honey and serve.