Cinnamon Ice Cream with Pecans

Name: Cinnamon Ice Cream with Pecans
Yield: 6
Ingredients: 1/2 cup water (120 ml); 1 tablespoon lime juice; 3/4 cup all-purpose flour (135 g); 1 cup pecan halves, without shells, cut into 1 cm cubes (200 g); 1/2 teaspoon ground cinnamon; 6 large scoops of ice cream or chocolate (600 g)

1
1/2 cup water (120 ml)
2
1 tablespoon lime juice
3
3/4 cup all-purpose flour (135 g)
4
1 cup pecan halves, without shells, cut into 1 cm cubes (200 g)
5
1/2 teaspoon ground cinnamon
6
6 large scoops of ice cream or chocolate (600 g)

Ingredients

1
1/2 cup water (120 ml)
2
1 tablespoon lime juice
3
3/4 cup all-purpose flour (135 g)
4
1 cup pecan halves, without shells, cut into 1 cm cubes (200 g)
5
1/2 teaspoon ground cinnamon
6
6 large scoops of ice cream or chocolate (600 g)

Directions

1
In a medium saucepan, combine the water, lime juice, and flour
2
Bring to a boil over high heat until the mixture thickens
3
Add the pecans and cook until they're tender but not mushy
4
Remove from heat, add the cinnamon, mix well, and let cool
5
Serve the ice cream or chocolate in sundae dishes
6
308 calories per serving
7
Note: You can prepare the pecan syrup a day in advance and store it in the refrigerator until ready to serve.