Nutty crunch ice cream

Nutty crunch ice cream

Ingredients

• 200g mixed unsalted nuts (pecans, almonds, walnuts - not peanuts)
• 100g ( cup) brown sugar
• 60ml (cup) golden syrup
• 50g butter, cubed
• Pinch of salt
• Pinch of bicarbonate of soda
• 2.5ml ( tsp) vanilla essence
• 2 litres vanilla ice cream

Method

Spray a baking tray with cooking spray and spread the nuts on the tray.

Combine the sugar, syrup, butter and salt in a heavy-based saucepan and stir until the sugar has melted. Bring to the boil, without stirring, then remove from the heat and stir in the bicarbonate of soda and vanilla essence.

Working quickly, pour the mixture over the nuts and stir to coat the nuts thoroughly with the caramel.

Bake in a preheated oven at 160ºC for 20 minutes, stirring every 5 minutes.

Remove, cool completely and break into small pieces.

Soften the ice cream a little before stirring in the nutty crunch. Re-freeze till solid before serving. Serves 8-10.