This Cinnamon and Pecan Spiced homemade Gelato is super easy to make. The Sweet cinnamon combined with the crunch of the pecan nuts makes this spiced gelato a perfect combination.
Ingredients
500ml double cream
1 x 395g tin of condensed milk
2 tbsp icing sugar
100g pecans roughly chopped
2 tsp vanilla extract
2 tbsp ground cinnamon
2 cinnamon sticks for decoration (optional)
METHOD
PLACE the nuts in a small frying pan on a medium heat along with the icing sugar.
STIR so that the nuts become coated in the icing sugar.
HEAT for 5-10 minutes (moving the pan around every few minutes to make sure the nuts don’t catch or burn) until the icing sugar coats the pecans and they start to caramelise. Once ready leave to cool on one side.
WHISK to soft peaks the double cream, condensed milk and vanilla extract together which forms the base of any icecream flavour you want to make at home. Do not over beat. Then fold in the cinnamon, and most of the caramelised nuts (saving some for decoration later)
PLACE in a freezable dish and top with the remaining pecans and cinnamon stick (if using. Freeze for at least 5 hours. Remove 10-20mins before serving or until it reaches the consistency you prefer.
Ingredients
500ml double cream
1 x 395g tin of condensed milk
2 tbsp icing sugar
100g pecans roughly chopped
2 tsp vanilla extract
2 tbsp ground cinnamon
2 cinnamon sticks for decoration (optional)
