Maple Syrup and Candied Pecan Ice Cream

Maple Syrup and Candied Pecan Ice Cream.  Wonderful flavors.

My favorite dessert, hands down,  is ice cream.

 

Usually I’m a plain vanilla girl, but with the resurrection of my ice cream maker this summer (which has been sequestered in the basement for the last 5 years – another story, for now let’s just say it was a case of ice cream maker behaving badly and leave it at that)  I’ve really enjoyed testing some new flavors.

 

About a month ago, I found a blogger up in Canada, Closet Cooking (that’s the size of his kitchen). Kevin notes that he became bored of making the same things all the time.  Well, he has taken “trying new things” to a whole new level.  Take a look at his blog:  www.closetcooking.blogspot.com    “Kevin in Toronto” (as I call him) turns out recipe after recipe, day after day, week after week – he’s a test kitchen poster child.

 

Our friends Dan and Teri came over Sunday night for some chili, some soup, some corn bread and some wine.  I served this for dessert and Dan said, ”This is the best ice cream I’ve ever had”.

Maple Syrup and Candied Pecan Ice Cream
 
Recipe type: Dessert
Ingredients
  • ¾ cup pecans (roughly chopped)
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • ¾ cup maple syrup
  • 1 cup heavy cream
  • 1 cup milk
  • 4 egg yolks
  • 1 splash bourbon (optional)
Instructions
  1. Melt the butter in a pan.
  2. Add the pecans, toss to coat, sprinkle on the sugar and heat until the pecans are nice and toasted, about 3-4 minutes.
  3. Remove the pecans from the heat and let cool completely.
  4. Heat the maple syrup, cream and milk in a sauce pan until it almost boils, about 5 minutes.
  5. Reduce the heat to low.
  6. Temper the eggs and stir them into the cream.
  7. Cook at low heat until it thickens and can coat the back of a spoon.
  8. Remove from heat and stir in the bourbon.
  9. You may want to strain the mixture at this point to remove any bits that may have formed while warming.
  10. Chill the mixture in the fridge.
  11. Freeze the maple custard and toasted pecans according to the instructions for your ice cream machine.

Maple Syrup and Candied Pecan Ice Cream…It’s What’s For Dessert.

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Comments

  1. says

    This is a fabulous recipe for ice cream. What makes it so special is the maple flavoring. Awesome! Maple ice cream is perfect for this time of year.

    • says

      Bob it’s delicious. Just make sure you use “real” maple syrup. With you ending each comment with “heh” I’m thinking you’re a Canuck and would have it no other way. :-)

  2. Wandering Coyote says

    Looks wonderful. I’m an ice cream-aholic myself…I have an ice cream maker that I use over the summer and it’s great! The homemade stuff is way better than the commercially produced stuff!

  3. says

    I usually just go for the vanilla as well, but if I had my own ice cream maker I would definitely experiment more. From a fellow ice cream fanatic to another, this looks delicious! And yes, kevin is ridiculously awesome. I don’t know how he does it.

  4. says

    Ice cream is my absolute favorite dessert and probably my biggest food weakness. That is why I do not own an ice cream maker. If I did, I’d be eating wonderful ice cream, like this one, every night!

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