Pecan pie with cardamom ginger ice cream recipe
 55g/2oz muscovado sugar110g/4oz butter110ml/4fl oz honey140g/5oz pecans (65g/2½oz finely chopped, remainder left whole)1 egg, beaten a pinch of ground cinnamon4 small deep sweet pastry tartlet cases, baked blindpecan halves, to decoratemaple syrup, to decorate 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 sugar4 eggs, yolk only170ml/6oz semi-skimmed milk170ml/6oz full-fat milk340ml/12fl oz double cream2 tsp vanilla extract1 heaped tbsp chopped stem ginger6-8 cardamom seeds, finely ground 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 Method 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. 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. 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. 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. 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. 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. 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. 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. Pour the pecan mixture into the tartlet cases and top with the whole pecans. Bake the pecan tarts for 20 minutes. 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. 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.