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Toasted Maple Pecan Ice Cream » Simple and Healthy Recipe! ✅

We are lucky to have old friends from Montreal who always bring us some great maple syrup when they come to visit, which is a real treat. This, and finally looks a bit like autumn, leads to this ice cream. Using the best quality syrup makes a big difference here. —Amisarah

  • 2 cups half and half

  • 1 cup heavy cream

  • 3/4 cup pure maple syrup

  • 5 egg yolks

  • 2 tablespoons of sugar

  • 1 teaspoon vanilla extract

  • Pinch the kosher salt

  • 1 cup pecan halves

  1. Pecan Toast: Preheat oven to 325. Spread pecans in a single layer on a baking sheet. Cook for about 10 minutes, stirring halfway through, until they begin to brown and smell toasty. Freddo. Coarsely chop, both small and large.

  2. Combine half and half, ½ cup cream, and maple syrup in a skillet. Cook over medium heat, stirring occasionally so the bottom doesn’t burn. When you start to see small bubbles, remove from heat.

  3. Fill a saucepan, large enough to fit the bowl in the next step, halfway with water and bring to a boil.

  4. Beat the egg yolks with the sugar, in a Pyrex or stainless steel bowl, until foamy and well mixed. Pour a few tablespoons of hot cream into the eggs, always beating. Repeat this a few more times, then gradually pour in the rest, whisking vigorously all the while.

  5. Place the bowl in the pot of boiling water and cook, stirring constantly, until the mixture thickens to a thin cream (you can use the spoon test). Remove the bowl from the heat and add the last ½ cup of whipped cream, the vanilla extract, and a pinch of salt. Let cool to room temperature or just warm.

  6. Refrigerate, covered, for at least 4-5 hours. Letting it chill overnight is best and also gives the flavor more time to develop. (Using a large measuring cup or spouted bowl for this will make the next step easier.)

  7. Stir the cold custard well, then pour it into the ice cream maker and make it work as instructed. In the last few minutes of freezing, slowly add the walnut pieces to mix. At the end, transfer the ice cream to an airtight container and put it in the freezer for a couple of hours to harden.

  8. *If small clumps of eggs form, I put the mixture in the blender, or use a hand mixer, to level it out.

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