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
522
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
  • 5 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
29g
41%
Sugar
47g
52%
Saturated Fat
13g
54%
Cholesterol
58mg
19%
Carbohydrate, by difference
61g
47%
Protein
7g
15%
Vitamin A, RAE
157µg
22%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
226mg
23%
Choline, total
22mg
5%
Fiber, total dietary
1g
4%
Fluoride, F
2µg
0%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
30mg
9%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
131mg
19%
Riboflavin
1mg
91%
Selenium, Se
5µg
9%
Sodium, Na
236mg
16%
Vitamin D (D2 + D3)
1µg
7%
Water
109g
4%
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.