1 sachet of butterscotch flavored
300 ml UHT (long-life) whipping cream
50 g/2 oz pecan nuts, chopped
45 ml/3 tbsp maple syrup
Make up the dessert whip with milk
according to the packet directions. Whip the cream and fold into the
mixture with the pecans. Turn into a plastic or metal container and
freeze for 1 hour. Whisk with a fork to break up the ice crystals.
Freeze for a further 1.5 hours. Whisk again, then fold in the maple
syrup just until you have a marbled effect, then stop mixing. Freeze
until firm. Remove from the freezer 15 minutes before serving.