Summer is quickly coming to a close. But that doesn’t mean we can’t still enjoy delicious, creamy homemade ice cream.
I was surprised by how smooth and tasty this ice cream is was. The list of ingredients is so small. But oh, do those ingredients pack in the flavor.
I would suggest going easy on the salt for the nuts. I salted mine a leeetle too much, and the whole ice cream flavor took on a saline quality. The recipe was very good, but I’m not big into salty ice cream.
Maple Pecan Ice Cream
- 3/4 cup pecans
- 1 tablespoon unsalted butter
- 2 cups heavy cream
- 1/2 cup whole milk
- 3/4 cup pure maple syrup
- 1/8 teaspoon salt
- 3 large egg yolks
- 1/2 teaspoon maple extract, optional (I left this out)
1) Coarsely chop the pecans. In a skillet melt butter over moderate heat until foam subsides. Toast pecans in butter, stirring occasionally, until golden and fragrant, about 5 minutes, and sprinkle with salt to taste. Cool pecans and chill in a sealable plastic bag. Buttered pecans may be made 3 days ahead and chilled.
2) In a heavy saucepan bring cream, milk, maple syrup, and salt just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Pour custard through a sieve into a clean bowl and cool. Stir in extract, if using. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
Freeze custard in an ice-cream maker. Transfer ice cream to a bowl and fold in chilled pecans. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
Makes about 1 quart