(2 litres)

  • 200 g (250 ml) sugar
  • 200 g pecan nuts
  • 3 eggs
  • 2 egg yolks
  • 5 ml vanilla essence
  • 220 g (260 ml) caster sugar
  • 500 ml cream

Melt the 200 g sugar slowly over low heat while stirring. The sugar must be melted before it starts to caramelise. Caramelise until golden brown. Take off the heat and add pecan nuts. Mix well and turn out onto a baking tray lined with well-greased tin foil. Let cool completely. Chop the praline (nut and sugar mixture) in a food processor and keep to one side. Put eggs, egg yolks, essence and sugar in a bowl that fits over a pot of just-boiled water. Beat (preferably with an electric beater) in the bowl over hot water until thick and light coloured. Take bowl off pot and let cool a little. Whip the cream and fold it into egg mixture. Add praline and mix well. Pour mixture into a container and freeze, preferably overnight.

Tip If you don't feel like making your own praline, use store bought peanut brittle.