Maple Syrup and Candied Pecan Ice Cream
Luscious vanilla ice cream laced with maple syrup and pecans.
Servings 10
Calories 266kcal
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
Calories: 266kcal | Carbohydrates: 22g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 119mg | Sodium: 46mg | Potassium: 143mg | Fiber: 1g | Sugar: 18g | Vitamin A: 563IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
