Ingredients: (serves 8)
2 1/2 cups pecan nuts, roughly chopped
2 qurts vanilla ice-cream, softened
1 cup maple syrup
1 cup white sugar
Grease and line an 3 inch deep, 10 inch x 3 inch (base) rectangular cake pan. Roughly chop 1 1/2 cups of pecans.
Place softened ice-cream into a large bowl. Add maple syrup and chopped pecans. Using a large metal spoon, gently fold in syrup and nuts until well combined. Spoon mixture into prepared pan. Cover and freeze for 6 to 8 hours, or until firm.
Place sugar into a small non-stick frying pan over medium-high heat. Cook, tilting pan back and forth, until sugar dissolves and turns a deep golden colour. Add remaining pecans. Turn to coat. Pour out onto a baking tray lined with baking paper. Set aside until firm. Break into pieces.
Turn out ice-cream cake. Top with toffee pecans. Slice and serve.