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Maple Syrup and Candied Pecan Ice Cream

Luscious vanilla ice cream laced with maple syrup and pecans.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Churning time 20 minutes
Total Time 40 minutes
Servings 10
Calories 266kcal


  • 3/4 cup pecans roughly chopped
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 3/4 cup maple syrup
  • 1 cup heavy cream
  • 1 cup milk
  • 4 egg yolks
  • 1 splash bourbon optional


  • 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.


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