Butterscotch Maple Pecan Ice Cream Recipe

1 sachet of butterscotch flavored dessert whip
Cold milk
300 ml UHT (long-life) whipping cream
50 g/2 oz pecan nuts, chopped

45 ml/3 tbsp maple syrup

Method:

Make up the dessert whip with milk according to the packet directions. Whip the cream and fold into the mixture with the pecans. Turn into a plastic or metal container and freeze for 1 hour. Whisk with a fork to break up the ice crystals. Freeze for a further 1.5 hours. Whisk again, then fold in the maple syrup just until you have a marbled effect, then stop mixing. Freeze until firm. Remove from the freezer 15 minutes before serving.