Maple Butter Pecan Ice Cream Recipe

click to rate
0 votes | 64 views
Servings: 1

Ingredients

Directions

  1. Coarsely chop pecans. In a skillet heat butter over moderate heat till foam subsides. Toast pecans in butter, stirring occasionally, till golden brown and fragrant, about 5 min, and sprinkle with salt to taste. Cold pecans and refrigeratein a sealable plastic bag. Buttered pecans may be made 3 days ahead and chilled.
  2. In a heavy saucepan bring cream, lowfat milk, maple syrup, and salt just to a boil, stirring occasionally. In a bowl beat yolks till smooth. Add in warm cream mix to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, till a thermometer registers 170 F. Pour custard through a sieve into a clean bowl and cold.
  3. Stir in extract. Refrigeratecustard, its surface covered with plastic wrap, at least 3 hrs, or possibly till cool, and up to 1 day.
  4. Freeze custard in an ice-cream maker. Transfer ice cream to a bowl and mix in chilled pecans. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
  5. Makes 1 qt.

Toolbox

Add the recipe to which day?
« Today - Aug 03 »
Today - Aug 03
August 4 - 10
August 11 - 17
August 18 - 24
Please select a day
or Cancel
Loading... Adding to Planner

Languages

How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment