To make the caramel pecan bursts, put the sugar and 20ml water in a saucepan over a low heat until the sugar dissolves. Increase the heat and when the mixture turns brown and begins to smell of caramel, take it off the heat. Arrange the pecan nuts on a 20cm square tray lined with greaseproof paper and pour the hot caramel over the pecans. Allow to cool and harden then use a rolling pin to break into chunks. Store in an airtight container
Take the ice cream out of the freezer and let it soften. Pour into a large bowl and whisk to obtain a smooth consistency. Pour the Damson Plum Conserve into the ice cream to make pretty lines but without stirring too much. Put it all into a large plastic food bag and place in the freezer for one hour.
Take the bag out of the freezer. Cut one corner of the bag and swirl the ice cream into the cups. Sprinkle with the caramel pecan bursts and serve immediately.
Serves 4 people
Suitable for Vegetarians
Allow for 1 hour freezing time
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