Salted Maple Affogato With Rosemary Frosted Pecans

AKA The Uninvited Guest 10-minute Lifesaver Dessert….

THE SCENARIO: ‘Come over for a BBQ, yeah, we have loads of food, see you in 15 minutes’

THE REALITY: You have some old veggie burgers and limp lettuce in the fridge, a couple of cans of beer and……. Yep, half a tub of cheap vanilla ice cream….

This dessert looks and tastes like you are the graceful domestic god/ goddess of this world, a swan gliding gracefully across the Lake of Life, just with its legs frantically paddling below the surface.


300g Caster Sugar

2 tsp Rosemary spines, finely chopped

175g Pecans, any sized pieces you have

75ml Water

½ Tub slightly freezer burned Vanilla Ice Cream

4 tbsp Maple Syrup

4 tbsp Amaretto

1 tsp Sea Salt Flakes


1. Line a heatproof tray with non-stick paper and set aside.

2. Mix the rosemary into the pecans and set aside. Add the sugar and water to a medium sized pan and stir to combine.

3. Set the pan over a low heat to dissolve the sugar. Once dissolved, swirl the pan, and increase the heat to maximum. Bubble until the liquid reduces by half but does not take on any colour.

1. Remove from the heat, tip in the nuts and rosemary and stir frantically to crystallise the sugar. If it doesn’t crystalise, a quick burst over the heat whilst stirring will do it.

2. Tumble on your lined tray and allow to cool while you scoop the ice cream into 4 bowls.

3. Add 1 tbsp Maple & 1 tbsp Amaretto on top of each bowl plus a large pinch salt.

4. Top with some pecans, sweep back your hair and glide outside with a tray, being the culinary whizz that you are….