Salted Pecan and Maple Ice Cream

Salted Pecan and Maple Ice Cream
Pecan Ice Cream

For the last couple of week's, I've playing around in my free time with some Canadian maple syrup. It is very versatile but whatever your intended use make sure you buy real 100% maple syrup and not a blend. You don't need an Ice cream maker to make good ice cream, just chill down the custard overnight before you finish the recipe.

4
Servings
374
Calories Per Serving
Deliver Ingredients

Notes

If you want to also try my Spiced Maple Cookies and Roasted Lemon Pears recipes that you can see in the photo then click on the link. https://wannabetvchefblog.wordpress.com/2015/12/08/spiced-maple-cookies-...

Ingredients

Ice Cream Recipe

  • 3/4  Cups  pecans roughly chopped
  • 2  Tablespoons  unsalted butter
  • 1 1/2  Cup  double or heavy cream
  • 1  Cup  whole milk
  • 3/4  Cups  pure maple syrup
  • large egg yolks
  • 1  Tablespoon  smooth peanut butter

Directions

Ice Cream Recipe

1.)Coarsely chop pecans. In a skillet melt butter over moderate heat until foam subsides. Toast pecans in butter, stirring often, until golden and fragrant, about 4 minutes, and sprinkle with salt to taste. 2.)Cool, pecans and chill in a sealable plastic bag. Buttered pecans may be made 3 days ahead and chilled. 3.)In a heavy saucepan bring cream, milk, maple syrup, and peanut butter just to a boil, stirring occasionally. 4.)In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into a clean heavy bottomed saucepan. 5.)Cook custard over moderately low heat, stirring constantly until a thermometer registers 170° F. Pour custard through a sieve into a clean bowl and cool. 6.)Chill custard, its surface covered with plastic wrap, at least, 3 hours, or better still overnight to make the ice cream freeze faster. 7.)Whisk the cold custard in a large bowl to get plenty of air into it. 8.)Fold in chilled pecans and check the taste. 9.)Transfer ice cream to an airtight container and put in the freezer to harden. Ice cream may be made 1 week ahead.

Nutritional Facts

Total Fat
23g
33%
Sugar
26g
29%
Saturated Fat
10g
42%
Cholesterol
51mg
17%
Carbohydrate, by difference
39g
30%
Protein
5g
11%
Vitamin A, RAE
164µg
23%
Vitamin C, total ascorbic acid
26mg
35%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
136mg
14%
Choline, total
19mg
4%
Fiber, total dietary
2g
8%
Fluoride, F
2µg
0%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
49mg
15%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
147mg
21%
Riboflavin
1mg
91%
Selenium, Se
5µg
9%
Sodium, Na
226mg
15%
Vitamin D (D2 + D3)
1µg
7%
Water
142g
5%
Zinc, Zn
1mg
13%

Salt Shopping Tip

Salt enhances food by adding depth and accentuating existing flavors. Be sure to have a couple types in your cupboards. Regular iodized salt for the table is typical; sea salt is also a great investment.

Salt Cooking Tip

Bland food is never good. Be sure to season every layer of your food while cooking.