Description
This creamy maple ice cream with pecans may become your new fall (or even year-round!) favorite treat. Basically a creamy vanilla ice cream flavored with real maple syrup, this recipe will knock your chilly-weather fuzzy socks off.
Ingredients
- 4 egg yolks
- 1 cup grade b maple syrup
- 1/2 teaspoon coarse kosher salt
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup pecans , coarsely chopped
Directions
- In a small mixing bowl, whisk together the egg yolks, maple syrup and salt. Set aside.
- In a heavy bottom saucepan, bring the heavy cream and whole milk to a low simmer.
- Slowly ladle one cup of warm cream to the egg mixture, whisking continuously to temper the eggs.
- While whisking, slowly pour the egg mixture into the hot cream/milk and bring to a low simmer.
- Whisk in the vanilla extract.
- Pour the mixture through a fine mesh sieve to remove any bits of partially cooked egg or crystalized sugar.
- Cover and chill the custard for 4-8 hours.
- Use the ice cream maker according to manufavoter directions. Stir in the pecans.
- Transfer the ice cream to a loaf pan or insulated ice cream pan, cover and freeze for an additional 4 hours before serving.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
