3 eggs- 2 egg yolks, extra
- 1 teaspoon vanilla extract
- 1 cup (175g) brown sugar
- 2 cups (500ml) single (pouring) cream
- 1 ½ cup (375ml) store-bought caramel sauce
- store-bought chocolate waffle cones and amaretti, to serve
salted maple pecans
- 1 cup (120g) pecans
- 1 tablespoon maple syrup
- 2 tablespoons icing (confectioner’s) sugar
- ½ teaspoon sea salt flakes
Preheat oven to 180°C (355°F).To make the salted maple pecans, place the pecans, maple syrup, icing sugar and salt in a bowl and stir until the sugar is dissolved. Spread out on a baking tray lined with non-stick baking paper and cook for 15 minutes or until caramelised. Set aside to cool.
Place the eggs, extra yolks, vanilla and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from the heat and allow to cool slightly.
Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined. Add the caramel sauce and use a knife to swirl through the egg mixture. Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight. Scoop into chocolate waffle cones and serve with the pecans and crushed amaretti. Makes 2 litres.
