Looking for a delicious fall treat that can be enjoyed when it’s still hot outside? Make this fantastic Maple Pecan Ice Cream!
Use really good maple syrup for this recipe. It matters! I also recommend making this the day before you want to serve it because the maple flavor really deepens over time.
You would of course substitute walnuts if you prefer a more classic ice cream flavor but what can I say? I’m Texan and I’m a pecan girlie. They add such wonderful richness here! I lightly toasted (and cooled!) the pecans before adding them and they were absolutely marvelous.
If you’ve never made my ice cream before, you’re in for a treat. Does it use a lot of eggs? Yes. Is it the best ice cream you’ll ever have? Also yes!
Maple Pecan Ice Cream
8 egg yolks
1/4 tsp salt
3 1/4 cups heavy cream
3/4 cup milk
1 cup dark maple syrup
1 tsp vanilla extract
3/4 cup pecans, lightly toasted
- In a stand mixer, beat egg yolks and salt with the paddle attachment on a medium speed for 4-5 minutes, until pale and fluffy.
- Meanwhile, heat cream, milk, and maple syrup in a large sauce pan over low heat until candy thermometer reaches 155-165 degrees.
- Turn the mixer to low and slowly pour in the heated cream. Mix for a few minutes until combined.
- Pour the mixture back into the sauce pan and cook over medium-low heat until candy thermometer again reaches 155-165 degrees. Remove from heat and stir in vanilla. Strain through a sieve set over a medium bowl. Set bowl inside a larger bowl with ice water to cool mixture in an ice bath, stirring every few minutes. After 15-20 minutes, place mixture covered in the fridge until completely chilled.
- Churn in an ice cream maker according to its instructions. Spoon into a freezer-safe container and freeze for at least four hours.
Leave a Reply