Pecan Pie and Cinnamon Ice Cream

by Editorial Staff

Summary

Prep Time 2 hrs
Cook Time 1 hr
Total Time 5 hrs
Course Baking
Cuisine European
Servings (Default: 5)

Ingredients

For the shortcrust pastry:

  • 250 g flour
  • 75 g suar, brown
  • 1 egg (s)
  • 125 g butter

For covering:

  • 250 g pecans, rouhly chopped
  • 3 egg (s), size L
  • 240 ml corn syrup, darker (Dark Corn Syrup)
  • 1 ½ teaspoon vanilla extract
  • 60 g butter, melted, cooled
  • 0.5 teaspoon ½ salt
  • 0.5 teaspoon ½ cinnamon powder

For the ice cream:

  • 400 ml milk
  • 400 ml cream
  • 6 teaspoons cinnamon powder
Pecan Pie and Cinnamon Ice Cream
Pecan Pie and Cinnamon Ice Cream

Instructions

  1. For the pecan pie:
  2. Carefully work the ingredients for the shortcrust pastry into a dough with your hands. Wrap in cling film and let rest in the refrigerator.
  3. Roll out the shortcrust pastry thinly in a form. Spread the pecans on the dough. Preheat the oven to 175 ° C with forced air.
  4. For the cast:
  5. In a bowl, whisk together the eggs, syrup, sugar, vanilla, salt, cinnamon and butter with a whisk. Spread the icing over the pecans.
  6. Bake for about 40-60 minutes. After baking for 20 minutes, I put a piece of aluminum foil on the pie so that the edges don`t get too dark.
  7. For the ice cream:
  8. Beat all the ingredients with the whisk and let them freeze in the ice cream maker. Then place in the freezer.
  9. Michelle prepared this recipe as a dessert on Wednesday, May 27, 2020 in the program The Perfect Dinner - Day 3 at Lake Constance.

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