Maple Pecan ice cream

In a large mixing bowl, combine the condensed milk, double cream, vanilla, and maple syrup.

Whisk until the mixture forms soft peaks.

Gently fold in the chopped pecans and a little extra drizzle of maple syrup.

Transfer to an airtight container, swirl a bit more maple syrup over the top, then cover and freeze for 8–10 hours or until set.

To make the candied pecans:

When ready to serve, crumble over the top of the ice cream for extra crunch and sweetness.

Add the maple syrup to a small saucepan and heat gently until it starts to bubble and thicken.

Stir in the pecans, coating them fully in the sticky syrup.

Transfer to greaseproof paper and leave to harden.