Praline Pecan Shortbread Ice Cream

As summer is almost with us, why not try making some ice cream using Dean's new Praline Pecan Shortbread. This is a rich, velvety ice cream, which can be made completely by hand or with the help of an ice cream machine. Serve in the sunshine (we hope!) with some fresh summer fruits.

Serves 4.

Ingredients

242 ml carton fresh double cream

170mls fresh whole milk

2 egg yolks

50g light muscovado sugar

few drops vanilla extract

Begin by whisking the egg yolks with the light muscovado sugar and vanilla until light and creamy.

In a separate bowl whip the double cream until soft peaks form.

Combine the cream into the egg mixture, followed by the milk and mix until well combined.

If using an ice cream maker pour into the bowl and churn until ice cream forms.

If making by hand, pour the mixture into a plastic lidded container and freeze for about 1 hour.

Remove from the freezer and whisk thoroughly.

Do this at least twice more until you have a semi-solid ice cream.

Finally, add the shortbread pieces to the ice cream and mix well.

Return to the freezer until completely frozen.

Remove from the freezer about 30 minutes before you wish to serve to allow it to soften slightly.

Serves 4

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