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Ingredients
- 3/4 c. Pecans
- 1 Tbsp. Unsalted butter
- 2 c. Heavy cream
- 1/2 c. Lowfat milk
- 3/4 c. Pure maple syrup
- 1/8 tsp Salt
- 3 lrg Egg yolks
- 1/2 tsp Maple extract
Directions
- 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.
- 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.
- Stir in extract. Refrigeratecustard, its surface covered with plastic wrap, at least 3 hrs, or possibly till cool, and up to 1 day.
- 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.
- Makes 1 qt.
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