This new ice cream combines my old favourite, the basic vanilla no-churn recipe, with an added surprise folded through.
The vanilla ice cream recipe is repeated for ease of reference, later on, but first comes the element that needs to be made ahead. Toasted, salted pecans, dipped in dark chocolate.
Toasted, salted pecans
75g unsalted butter
100g pecan halves, blitzed to a crumb
sea salt flakes
Heat a small knob of butter in a pan and when foaming, tip in the pecans with a pinch of sea salt flakes. Stir over a medium heat for 3-4 minutes or till toasted – you will smell them when they are ready. Tip the nuts into a bowl and leave to cool.
Here's a photo of blitzed toasted, salted pecans :
ready for the chocolate!
You'll need :
150g dark chocolate, minimum 50% cocoa solids
¼ tsp measuring spoon
a baking sheet lined with parchment
But first a quick reminder about melting chocolate.
You can melt your chocolate in a microwave – I prefer to create washing up by melting it in a large, squeaky clean glass bowl over a pan of gently simmering water. It's important that the simmering water does not touch the bottom of the bowl. It should be the steam from the water that melts the chocolate.
Resist the urge to prod and stir, leave it be. You can use a heatproof spatula when you can see that the chocolate is melting. Taking care to use oven gloves, lift the bowl onto a heat resistant non-slip mat – you may also find it useful to lay a tea towel on top of the mat so that you can dry the bowl – leave the chocolate to cool slightly.
Next up – dipping the chocolate and choices
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