Name: Maple-Pecan Ice Cream
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 5 cups (1.25 litres)
Ingredients: 1/2 cup (125 ml) maple syrup; 1/4 cup (55 g) brown sugar; 1 tbsp cornstarch; 4 egg yolks; 1 1/2 cups (375 ml) 35% cream, hot; 1 1/2 cups (375 ml) milk, hot; Maple butter, for serving (optional); 3/4 cup (75 g) roasted pecans, chopped; 1/4 cup (60 ml) maple syrup; 1/4 tsp fleur de sel

Preparation

Ice Cream
- In a pot off the heat, whisk together the maple syrup, brown sugar and cornstarch. Add the egg yolks and mix well. Whisk in the cream and milk.
- Cook over medium heat, stirring constantly with a wooden spoon and scraping the bottom and sides of the pot, until the mixture begins to simmer and thickens enough to coat the back of the spoon, about 10 minutes.
- Transfer into a bowl. Cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate for 4 hours. Strain through a sieve.
Pecans
- Meanwhile, in a pot, bring the pecans and maple syrup to a boil. Reduce the heat to medium and cook, stirring constantly with a wooden spoon, until the syrup crystalizes around the pecans, about 3 to 4 minutes. Add the fleur de sel and mix well.
- Spread the pecans out on a baking sheet lined with a silicone mat or parchment paper. Let cool completely.
- Pour the chilled cream mixture into an ice cream maker. Churn for 20 minutes (or according to the manufacturer’s instructions), until the ice cream has set. Add the pecans and mix well using a spatula.
- Transfer to an airtight container. Freeze for 1 hour or until the ice cream is firm. Let sit out at room temperature for a few minutes before serving as needed. When ready to serve, garnish with maple butter.

Maple-Pecan Ice Cream

Categories

Ingredients

Ice Cream

Pecans

Preparation

Ice Cream

Pecans

Personal Note

To help you with this recipe

RICARDO Portion Scoop (45 ml)