Ingredients

• 55g/2oz muscovado sugar
• 110g/4oz butter
• 110ml/4fl oz honey
• 140g/5oz pecans (65g/2½oz finely chopped
• remainder left whole)
• 1 egg
• beaten
• a pinch of ground cinnamon
• 4 small deep sweet pastry tartlet cases
• baked blind
• pecan halves
• to decorate
• maple syrup
• to decorate
• 225g/8oz caster sugar
• 4 eggs
• yolk only
• 170ml/6oz semi-skimmed milk
• 170ml/6oz full-fat milk
• 340ml/12fl oz double cream
• 2 tsp vanilla extract
• 1 heaped tbsp chopped stem ginger
• 6-8 cardamom seeds
• finely ground

Directions

• First make the ice cream. In a mixing bowl
• combine the caster sugar and egg yolks together. Beat the mixture until it is a thick yellow paste and set it aside.
• Bring the semi-skimmed and the whole milk to a simmer in a heavy-based
• medium-sized saucepan. Slowly beat the hot semi skimmed and whole milk mixture into the egg and sugar mixture. This mixture should be hot
• but not boiling.
• Return the mixture to the saucepan and simmer very gently
• stirring constantly
• for a few minutes until it thickens to a custard-like consistency. Strain the mixture into a large bowl
• cool and chill overnight in a refrigerator.
• The next day
• stir in the double cream
• vanilla
• ginger and ground cardamom. Churn in an ice cream maker
• following manufacturer's instructions
• until frozen. Cover and freeze until required.
• Preheat the oven to 170C/325F/Gas 3.
• Make the pecan pies. In a saucepan
• melt together the muscovado sugar and butter. Remove from the heat and stir in the honey
• finely chopped pecans
• beaten egg and cinnamon. Mix together thoroughly.
• Pour the pecan mixture into the tartlet cases and top with the whole pecans.
• Bake the pecan tarts for 20 minutes.
• Serve the tarts warm from the oven topped with a scoop of the cardamom ginger ice cream. Decorate the serving plates with pecans and a drizzle of maple syrup.