Custard Apple Ice Cream
- 6 servings
- 15 minutes
- Freezing 2 hours
- Not too tricky
A low GI treat that is perfect for those frozen dessert lovers.
- 2 large custard apple
- 1½ cups yoghurt, or dairy free alternative
- 1 teaspoon vanilla extract
- ½ cup pecans or other similar nuts
- 2 tablespoons maple syrup
Peel the custard apple and remove all the seeds. Combine it in a food processor with the yoghurt and vanilla.Pour the mixture into a freezer container and place in the freezer for 2 hours. Remove from the freezer, churn it in the food processor once more and return it to the freezer.
In a large frying pan, add the maple syrup to the chopped pecans. Stir over a medium heat until the pecans brown slightly. Remove from the heat, separate any nuts that have stuck together and set aside to cool.
Remove the ice cream from the freezer, return to the processor and churn it once again. Stir through the pecans, and return it to the freezer.
Recipe courtesy of John Paul Urizar