Maple Butter Pecan Ice Cream Recipe

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Servings: 1



  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.


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