Pecan Pie with Cardamom Ginger Ice Cream

Indulgent pecan tarts served warm with homemade ginger and cardamom infused ice cream.

Baking Vegetarian Dessert Ice Cream Pecans

Estimated Nutrition

Calories

1795.1

kcal / serving

7180.5 kcal total

Carbs

134g

per serving

535.8 g total

Fat

135.5g

per serving

542.1 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Muscovado Sugar

drizzle

Maple Syrup

to decorate

225

Caster Sugar

tsp

Vanilla Extract

Dairy

110

Butter

piece

Egg

beaten

piece

170

170

340

GrainsCereals

piece

Sweet Pastry Tartlet Cases

small, deep, baked blind

NutsSeeds

Pecan

finely chopped

pinch

Cinnamon

ground

handful

Pecan Halves

to decorate

piece

Cardamom Seeds

finely ground

Other

110

Honey

Vegetables

tbsp

Stem Ginger

heaped, chopped

Method

Simmer both types of milk in a saucepan and slowly beat into the egg mixture.

Serve warm tarts with a scoop of ice cream and a drizzle of maple syrup.

Stir the mixture over gentle heat until it reaches a custard consistency, then strain and chill overnight.

Stir in double cream, vanilla, ginger, and cardamom before churning in an ice cream maker.

Preheat your oven to 170°C.

Beat the caster sugar and egg yolks together in a mixing bowl until a thick yellow paste forms.

Melt muscovado sugar and butter together, then stir in honey, chopped pecans, egg, and cinnamon.

Transfer the mixture into the tartlet cases and top with whole pecans.

Bake the tarts for 20 minutes.