Maple Pecan Ice Cream
Maple Pecan Ice Cream is a rich, creamy dessert that perfectly balances the sweetness of maple syrup with the crunch of toasted pecans. This homemade ice cream is a comforting treat that’s perfect for fall and winter gatherings. With a smooth, custard-style base, this recipe is easy to make and can be customized with various nuts or additional flavors. Once made, it’s stored in the freezer for the ultimate indulgence anytime you want a scoop of something sweet and satisfying.
Equipment
- Ice Cream Maker – 1 unit
- Saucepan – 1 unit
- Mixing Bowls – 2 units
- Whisk – 1 unit
- Spatula (1 unit)
- Wooden Spoon – 1 unit
- Storage Container – 1 unit
Ingredients
- Maple Syrup – 1 cup
- Heavy Cream – 2 cups
- Whole Milk – 1 cup
- Egg Yolks – 4 large
- Brown Sugar optional – 1/4 cup
- Vanilla Extract – 1 teaspoon
- Salt – 1/4 teaspoon
- Pecans chopped – 1 cup
Instructions
Toast the Pecans
- Preheat your oven to 350°F (175°C).
- Spread the chopped pecans in a single layer on a baking sheet.
- Toast for 8-10 minutes, stirring occasionally, until golden brown and fragrant.
- Set aside to cool.
Prepare the Custard Base
- In a saucepan, combine the heavy cream, whole milk, and maple syrup. Heat over medium heat until hot but not boiling.
- In a separate bowl, whisk the egg yolks and brown sugar (if using) until smooth.
- Gradually pour some of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs. Then, pour the egg mixture back into the saucepan.
- Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in the vanilla extract and salt.
- Strain the custard through a fine mesh sieve into a clean bowl to remove any curdled bits.
Chill the Base
- Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
Churn the Ice Cream
- Once chilled, pour the custard base into an ice cream maker and churn according to the manufacturer’s instructions.
- In the last few minutes of churning, add the toasted pecans.
- Freeze and Serve
- Transfer the ice cream to an airtight container and freeze for at least 4-6 hours or until firm.
- Before serving, let it sit at room temperature for a few minutes to soften for easier scooping.
Notes
Recipe Notes
- Custard Base: If you prefer a quicker version, you can skip the egg yolks for a simpler base. Just combine heavy cream, milk, and maple syrup, then chill before churning.
- Maple Syrup: Use pure maple syrup for the best flavor. Avoid maple-flavored syrups as they may alter the taste of the ice cream.
- Pecan Substitutes: Feel free to use other nuts like walnuts or almonds if you prefer a different texture and flavor.
- Storage: Store the ice cream in an airtight container in the freezer for up to 1-2 weeks. Cover the surface with plastic wrap to prevent ice crystals from forming.
- Alternative Churning Methods: If you don’t have an ice cream maker, pour the chilled base into a shallow container and stir every 30 minutes as it freezes to break up ice crystals and achieve a smoother texture.