Toasted nut and demerara ice cream

Name: Toasted nut and demerara ice cream
Yield: Makes 1 litre
Cuisine: British recipes

Easy
January 2015

Easy
January 2015

Makes 1 litre
Hands-on time 15 minutes, plus freezing

Our easy toasted nut and demerara ice cream recipe is a great way of using up leftover nuts. We’ve cheated by using shop-bought vanilla ice cream so it really is a doddle to make.

Nutrition: per serving

Calories: 132kcals
Fat: 9.6g (3.3g saturated)
Protein: 2.7g
Carbohydrates: 8.9g (8.3g sugars)
Fibre: 0.4g
Salt: 0.1g

Nutrition: per serving

Calories: 132kcals
Fat: 9.6g (3.3g saturated)
Protein: 2.7g
Carbohydrates: 8.9g (8.3g sugars)
Fibre: 0.4g
Salt: 0.1g

Per 50g scoop

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Ingredients

200g mixed nuts (we used almonds, hazelnuts, macadamias and brazils)
1 tbsp demerara sugar
1 litre tub vanilla ice cream

Ingredients

200g mixed nuts (we used almonds, hazelnuts, macadamias and brazils)
1 tbsp demerara sugar
1 litre tub vanilla ice cream

Method

Heat the oven to 180°C/fan160°C/gas 4. Spread the nuts out on a baking tray and toast in the oven until golden (5-10 minutes).
Cool slightly, then roughly chop and mix with the sugar in a small bowl.
Defrost the ice cream until just spoonable. Spoon into a large bowl and stir through the nut/sugar mixture, then return to the tub and pack it down tightly. Freeze until set (about 3 hours). Serve with sticky toffee pudding.

Method

Heat the oven to 180°C/fan160°C/gas 4. Spread the nuts out on a baking tray and toast in the oven until golden (5-10 minutes).
Cool slightly, then roughly chop and mix with the sugar in a small bowl.
Defrost the ice cream until just spoonable. Spoon into a large bowl and stir through the nut/sugar mixture, then return to the tub and pack it down tightly. Freeze until set (about 3 hours). Serve with sticky toffee pudding.