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
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
- Melt the butter in a pan.
- Add the pecans, toss to coat, sprinkle on the sugar and heat until the pecans are nice and toasted, about 3-4 minutes.
- Remove the pecans from the heat and let cool completely.
- Heat the maple syrup, cream and milk in a sauce pan until it almost boils, about 5 minutes.
- Reduce the heat to low.
- Temper the eggs and stir them into the cream.
- Cook at low heat until it thickens and can coat the back of a spoon.
- Remove from heat and stir in the bourbon.
- You may want to strain the mixture at this point to remove any bits that may have formed while warming.
- Chill the mixture in the fridge.
- Freeze the maple custard and toasted pecans according to the instructions for your ice cream machine.
Nutrition
Maple Syrup and Candied Pecan Ice Cream…It’s What’s For Dessert.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
This sounds sinfully delicious and perfect flavoring for a fall dessert. Id love it on top of an apple crisp.
Ohmygosh! You’ve got that right! Thanks for stopping by Donna!
Lea Ann
Hands down! That is my favorite ice cream! Otherwise I am fickle about my sweets 🙂 You rock…and even though it is cold, I want this now!
We’re getting ready for one of our 15 inch snow’s and I still want this ice cream! Thanks for stopping by.
Yum! Ice cream is my absolute favourite as well. Looks like a winner! Kevin always has great stuff.
I’m buying an ice cream maker for this recipe, Lea Ann. (seriously) This sounds totally decadent and who doesn’t need a little of that? Great post!!
I love my ice cream maker. And it loves me.
That looks divine, but my pecan allergy would not let me try that!
I haven’t met an ice cream I didn’t like, too. This sounds delicious! I love maple flavored stuff.
Ditto Shelly! Thanks for stopping by.
This sounds delicious…love those flavors. I may even eat it in the cold 😀
I eat soup in the summer, why not ice cream in the winter! 😉
Lea Ann
Oh, Yes! This is what I want. Wish that I can share some 🙂
Thanks for stopping by! If you were here we’d serve up a big bowl of Maple Syrup Ice Cream for breakfast!
🙂 Lea Ann
My youngest daughter is our ice cream fiend and this would send her reeling, heck, I’m drooling! This is a wonderfully decadent ice cream recipe!
Thanks for stopping by Katherine.
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!
I hear ya. Fortunately my husband eats most of what I make and just try to do the “moderation” thing.
Thanks for stopping by
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.
I agree, I don’t know how he does it. I just have a small Cuisinart electric. I think I got it at Williams and Sonoma for under $50. It works pretty good.
Love nuts in the ice cream. Sometimes I wish I had an ice-cream maker, but my kitchen is too small…and it’d be SO bad for me 😉
I’ve helped make ice cream, but I’m not allowed any new kitchen gadgets until one gets thrown out..
:::GASP – tell me it’s not true. My ice cream maker is pretty darn small and doesn’t take up much room at all…if that helps, use it. 🙂
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.
Thanks for stopping by Velva – I agree, delicious.
Sounds like a wonderful recipe! I love pecans!
I love pecans, and especially if they’re candied. Thanks for stopping by
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!
There’s really no comparison to home made vs. store bought. But of course I don’t turn my nose up at store bought either. Thanks for stopping by
I’ve never had maple ice cream, sounds delicious though! Looks good too. Heh.
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. 🙂
This sounds amazing!!!! Any leftovers that Mr.B hasn’t eaten???