for 800 g

Nut brittle

50 g	sugar
2 tbsp	maple syrup
2 tbsp	water
100 g	pecan nut

Ice cream

500 g	pear, peeled and cut into pieces (yields approx. 400 g)
2 tbsp	maple syrup
1 tbsp	lemon juice
½	vanilla pod, cut open lengthwise, seeds scraped out
2 ½ dl	cream
80 g	sugar
1	fresh egg yolk
150 g	plain greek yoghurt

To freeze

1 tbsp

maple syrup

How it's done

Nut brittle

Bring the sugar, maple syrup and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix, spread immediately onto a sheet of baking paper, leave to cool. Roughly chop the nut brittle.

Ice cream

Mix the pears, maple syrup, lemon juice, vanilla pod and seeds in a pan, cover and cook over a medium heat for approx. 15 mins. until soft. Puree the pears until smooth, leave to cool. Heat the cream and sugar in a pan. Pour half into the egg yolk, whisk thoroughly. Pour the mixture back into the pan and simmer over a medium heat, stirring constantly, until the mixture thickens and turns creamy. Pour the mixture through a sieve into a stainless steel bowl, leave to cool. Add the pear puree and yoghurt, mix together.

To freeze

Freeze the ice cream mixture for approx. 6 hrs., stirring at least 4 times with a whisk. Add 3/4 of the nut brittle with the final stir. Plate up the ice cream, sprinkle with the remaining nuts, drizzle with maple syrup.

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