Peach & Buckwheat Ice Cream with A Maple Pecan Buckwheat Brittle.

Sweet, caramelised with an earthy nuttiness. This ice cream is the equivalent of slowly sinking into the feather plump caress of a clean duvet after a long day. Creamy, heady and utterly moreish, the foil of the crunchy buckwheat makes this complete. Add this one to your repertoire as it won’t last long…


Ice Cream Base

250g Tinned peaches, drained and pureed

100g Buckwheat Groats

500ml Double Cream

400ml Whole Milk

2 Vanilla Pods, seeds scraped

Pinch salt

6 Large Egg Yolks

130g Light Brown Sugar

Maple Pecan Buckwheat Brittle

10g Coconut Oil

70g Maple Syrup

1 tsp Vanilla Extract

¼ tsp Cinnamon, ground

40g Buckwheat Groats

60g Pecans, chopped

20g Mixed Seeds

20g Oats

Pinch Salt


1. The day before, make the ice cream base. Add the buckwheat to a large pan and toast for 2-3 minutes until smelling nutty and gorgeous. Pour in the cream, milk, vanilla seeds and pods and bring to a simmer.

2. Remove from the heat, cover with a lid and set aside for 30 minutes to infuse.

3. Strain the mixture into a clean pan and bring back up to a simmer, add in the salt.

4. Meanwhile, mix the egg yolks with the sugar until homogenous (don’t do this too early as the yolks will liquify and bread down).

5. Add 1 ladle of the hot cream mixture to the yolks and whisk in to temper. Pour the whole mix back into the pan with the remaining cream and lower the heat right down.

6. Cook, stirring constantly, getting right to the edges of the pan until the mixture thickens enough to coat the back of a spoon.

7. Remove from the heat and stir in the peach puree. Cover the surface with cling film to prevent a skin from forming then chill overnight in the fridge.

8. Meanwhile, make the brittle. Preheat oven 180C. add the maple, vanilla and oil to a small pan and bring to a simmer. Simmer until golden then stir in the remaining ingredients.

9. Line a baking tray with non-stick paper and spread the mix over. Bake for 15-20 minutes or until deeply caramelised.

10. Allow to cool for 20 minutes before breaking into chunks and storing in an airtight jar.

11. Add the cooled ice cream base to an ice cream churner and churn according to the manufacturer instructions. It’s a soft set ice-cream so pop into the freezer for a couple of hours to firm up before serving.

12. Serve in bowls or cones, topped with the brittle (or sneaky spoonful’s straight from the freezer/ jar also work well….)