Frozen Treats Week #3: Pecan Vanilla Ice Cream with Maple Syrup

Okay, I totally chose this recipe because the week is quickly coming to a close and I didn't want to drop the ball.  I didn't want to drop the ball on my pledge to make a new frozen treat every week.  Nor did I want to drop the ball on making a Jamie Oliver recipe once a week as part of the I Heart Cooking Clubs group.  Saying all that, I wasn't expecting for this recipe to blow my socks off, but it did.  The caramelized sugary and maple flavored pecans are so perfect sitting on top of vanilla ice cream.  Top it all off with a drizzle of good maple syrup and it's pure heaven.  I will definitely be making this again!

Now for a confession.  I have a new addiction.  It's called Pinterest.  Have you heard of it? If not, you need to get on over there right now.  Be prepared to spend a few hours, or even all day on this site.  It's insanely addictive.  I've pinned so many ideas and recipes that I've lost count.  

 Pecan Vanilla Ice Cream with Maple Syrup

Adapted from Jamie Oliver via Food Network

Serves 4

2 tablespoons confectioners sugar (or enough to make a paste)

2 handfuls pecan nuts

1 to 1-1/2 tablespoon(s) maple extract (my addition)

1 quart good quality vanilla ice cream

maple syrup

Heat the oven to 350F.  Mix the confectioners sugar, maple extract (or flavoring) on a baking tray with a little water to make a thick-ish paste.  Add the pecans.  Bake in the oven for a few minutes (I baked mine for about 8 minutes) or until toasted and caramelized.  Scoop out the ice cream into 4 glasses or bowls and sprinkle over the whole pecans then drizzle with a good glug of maple syrup.

 Notes/Results:  Oh my...the scent when those pecans are baking is amazing! The sugary caramelized pecans and maple syrup are an insanely addictive topping for vanilla ice cream.  I used one good handful of pecans, together with about a tablespoon of maple extract, and about 4-5 tablespoons of confectioners sugar.  Jamie indicates to add water to make a paste.  I would say I used about 1 good tablespoon of water. My suggestion would be to play with the recipe until you feel comfortable that your paste is thick enough.  Absolutely delicious!

Theme: Get Fresh with Jamie!

I'm off to disappear on the Pinterest site again!  If you don't hear from me for awhile send help!!