Many years ago, we made this ice cream as part of our shalach manos. We got many requests for the recipe afterwards. Easy to put together with delicious creamy, crunchy texture. Everything you want in an ice cream, plus.
Beat egg whites until soft peaks form, gradually adding sugar. Set aside.
Beat the non-dairy whipped topping until stiff, adding the yolks and vanilla until all is incorporated. Add pecans and maple syrup. Fold the egg whites in, taking care not to overmix.
Fold into an 11×15-inch pan and freeze until firm.
Scoop out and serve, drizzled with a ribbon of maple syrup, if desired, and candied pecans.
Tips:
Crush one or two small peanut brittle bars and add to your ice cream for added crunch and more nut flavor.
Notes:
To add a little more flavor and crunch to your ice cream: Melt 1/4 cup (1/2 stick) margarine in a saucepan over medium heat. Add pecans and a pinch or two of salt. Cook until pecans become fragrant. Stir constantly and watch that they don’t burn, about five to seven minutes. Remove pecans from heat and cool. Break into small chunks.
Description:
Photography: Lisa Monahan.
Food Styling: Chanie Nayman.
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