Ingredients
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600
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400
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100
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4 - 5
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80
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-
-
-
-
-
-
-
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Directions
Steps
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1
Done
|
For the Sauce 1 Tbsp Custard Powder 2 Tbsp Brown Sugar 25 Gms Butter Keep Aside 3 Tbsp of the Cream For the Sauce. |
|
2
Done
|
Whip the Rest of the Cream Until Stiff. |
|
3
Done
|
Fold in Custard and Vanilla Essence. |
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4
Done
|
Transfer to a Shallow, Freezer-Proof Container and Freeze For an Hour. |
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5
Done
|
Whisk and Re-Freeze Again. |
|
6
Done
|
in the Meantime, Prepare the Pecan-Toffee Chunks. |
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7
Done
|
Grease and Set Aside a Baking Sheet. |
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8
Done
|
Heat Sugar in a Heavy Pan Without Any Water Until It Begins to Caramelise. |
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9
Done
|
Add Pecans. |
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10
Done
|
Stir Until Sugar Has Completely Caramelised and Coated the Nuts. |
