Maple Butter Pecan Ice Cream
- Ready In:
- 6hrs 15mins
- 3⁄4 cup pecans, chopped
- 1 tablespoon unsalted butter
- 1 1⁄2 cups heavy cream
- 1 cup half-and-half, fat free (see note above)
- 3⁄4 cup pure maple syrup
- 1⁄8 teaspoon salt
- 3 large egg yolks
- 1 tablespoon pure vanilla extract
- Melt butter in a skillet over moderate heat until foam subsides. Toast pecans in butter, stirring occasionally, until fragrant and golden, about 5 minutes, sprink with salt to taste. Cool pecans and chill in a sealable bag or bowl. Pecans can be made up to 3 days in advance.
- In heavy sauce pan bring cream, half and half (or milk), maple syrup and salt just to a boil over medium high heat, stirring occasionally.
- In a bowl beat yolks until smooth. Add hot cream in a very slow stream, whisking (pour slowly over yolks so as not to scramble the eggs, this is important), and pour back into pan.
- Cook custard over moderately low heat, stirring constantly, until thermometer reaches 170 degrees F. Pour custard through a sieve into a clean bowl and cool. Stir in extract, cover bowl.
- Chill custard at least 3 hours, or until cold, and up to 1 day.
- Freeze custard according to your ice cream maker directions, adding pecans during the last few minutes of the cycle. Transfer chilled ice cream to an airtight container (I put in a sealable bowl, and cut parchment paper to fit directly on top of the ice cream), freeze until harden about 2 hours.
- As you eat ice cream up, cover exposed areas with parchment to prevent freezer burn. Ice cream will keep for about 1 week.
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RECIPE SUBMITTED BY
My children laugh at my public name, but I truly couldn't come up with a name for me! Anyway, I am a married mom of 4. I have always liked to cook, but I have never been a recipe kind of gal, instead I have always just made things up as I went (unless it was a baked good). Usually things turn out really well, but my daughters are now late teens early 20's and want me to tell them how to make things, this is difficult when every time you make something it changes. This is how I joined RecipeZaar, I figured if I could begin to post recipes to the site then they could just go online and find my recipes without having to ask. I have also learned that it does save time to follow recipes, I especially enjoy Rachael Ray, even when I thinnk something sounds a little odd 9 times out of 10 it turns out wonderful. As I write I have a pot of stoup simmering waiting for dinner to come! My son has his "fan favs", with the girls mostly gone away to school now its fun to put food in front of him and watch him and his dad fight over it!