Toasted bread & honey nut ice cream with poached pears
READY IN 50 minutes plus chilling time SERVES 6
2 slices light-grain toast bread ½ cup mixed nuts (eg pistachios, almonds,
pecans, macadamias) 2 Tbsp liquid honey 1 tsp mixed spice 1 Tbsp orange zest 2 litres vanilla ice cream, semi-thawed TO SERVE ¼ cup chopped nuts 2 pitted dates, diced 2 cubes crystallised ginger, sliced 2-3 sprigs fresh thyme 6 crisp, thin biscuits (I used tortas de aceite)
1 Place the bread and nuts in a food processor and pulse until fine breadcrumbs form. 2 Transfer to a large frying pan and drizzle over the honey and sprinkle with mixed spice. Cook over medium heat for 4-5 minutes, stirring until nut mixture is toasted and starting to caramelise. Remove from the pan to a plate and cool. 3 Mix the nut mixture and orange zest through the semi-thawed ice cream then return to the freezer for at least 4 hours or until frozen and scoopable. 4 To serve, decorate plates with chopped nuts, dates and crystallised ginger then add a warm poached pear (see recipe, right) and a scoop of nutty ice cream. Drizzle with reduced pear syrup, garnish with thyme sprigs and serve with a biscuit.