Salted Pecan-Maple Ice Cream

Salted Pecan-Maple Ice Cream
  • PREP TIME
    45 mins
  • COOK TIME
    5 mins
  • TOTAL TIME
    1 hrs 50 mins
  • SERVING
    8 People
  • VIEWS
    39

Indulge in the luxurious harmony of sweet maple and salty pecans in this irresistible ice cream. Each spoonful offers a delightful crunch and a creamy, balanced flavor profile that will leave you craving more.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    34 g
  • Cholesterol
    80 mg
  • Fiber
    1 g
  • Protein
    5 g
  • Saturated Fat
    7 g
  • Sodium
    206 mg
  • Sugar
    28 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 mins Toast Pecans: Place pecans in a heavy-bottomed saucepan over medium heat. Toast, stirring constantly, until fragrant (1-2 minutes).

Image Step 02
02 Step

Recipe View 3 mins Caramelize Pecans: Sprinkle 2 tablespoons of white sugar over the toasted pecans. Continue stirring until the sugar melts into a light brown syrup and coats the pecans. (2-3 minutes)

Image Step 03
03 Step

Recipe View 30 mins Salt and Cool: Immediately remove the pan from the heat and sprinkle with 1/2 teaspoon of sea salt. Turn the hot, candied pecans onto a piece of parchment paper. Allow them to cool completely and break apart any large clumps. (30 minutes)

Image Step 04
04 Step

Recipe View 5 mins Prepare Ice Cream Base: In a large bowl, whisk together 3/4 cup of white sugar, maple syrup, eggs, vanilla extract, and maple flavoring until smooth. Gradually whisk in the half-and-half until well combined. (5 minutes)

Image Step 05
05 Step

Recipe View 25 mins Churn Ice Cream: Pour the mixture into your ice cream maker and freeze according to the manufacturer's instructions. (20-25 minutes)

Image Step 06
06 Step

Recipe View 2 mins Incorporate Pecans: Once the ice cream has reached a softly-frozen consistency, gently fold in the candied pecans. (2 minutes)

Image Step 07
07 Step

Recipe View 2 mins Serve: Sprinkle servings with a pinch of coarsely ground sea salt for an extra burst of flavor. Enjoy immediately, or freeze for a firmer consistency. (2 minutes)

For an even richer flavor, consider using brown sugar instead of white sugar when caramelizing the pecans.
If you don't have maple extract, a tiny splash of bourbon can add a delightful warmth to the ice cream.
Be careful not to burn the pecans while toasting; constant stirring is key. Burnt pecans will make the ice cream taste bitter.
Store in an airtight container in the freezer for up to 2 weeks. If the ice cream becomes too hard, let it sit at room temperature for a few minutes before serving.

Gail Bayer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 13 Ratings)
Total Reviews: (4)
  • Buck Mcglynn

    This recipe is fantastic! The salty-sweet combination is perfect. I used brown sugar as suggested and it added a wonderful depth of flavor.

  • Oral Littel

    Absolutely divine! This ice cream is a showstopper. I served it at a dinner party and everyone raved about it.

  • Alford Goodwin

    I had some issues with the sugar burning when caramelizing the pecans. Next time, I'll try using a lower heat.

  • Wiley Prohaska

    The candied pecans are the star of this ice cream. I made a double batch of them because they're so addictive!

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