Maple Pecan Ice Cream


Happy Monday and Happy Cooking!

According to chef Elisabeth, who was testing this Maple Pecan recipe recently, this ice cream is just crazy good. Do you agree?

Maple Pecan Ice Cream

6-8 servings

For caramel:

  • 4 tablespoons raw sugar
  • 1 tablespoon water
  • 100 g pecan nuts
  • 1 vanilla pod, Bourbon
  • 4 dl/1,7 cups milk, 3% fat
  • 3 dl/1,25 cups heavy cream
  • 6 egg yolks
  • 2 dl/0,9 cup raw sugar
  • 4 tablespoons maple syrup

For serving:

  • Maple syrup
  • Meringues

Boil caramel out of sugar and water. Quickly add the nuts and put them on a baking paper. Let the nuts cool and chop them into rough pieces.

Split the vanilla pod on the long side and scrape out the seeds. Boil milk, cream, vanilla pod and seeds in a stainless saucepan. Whisk yolks and sugar almost to a fluff. Add maple syrup and pour the hot cream mixture over the yolks, then pour everything back into the saucepan and stir. Let the mixture simmer to 85 degrees Celsius or until it starts to thicken from whisking sturdily. Take off the heat; do not let it boil. Pour the mass into a bowl and cool. Sieve and use an ice cream maker until it gets a creamy and solid texture. Add the nuts. Move the ice cream to another bowl. Put the ice cream in the freezer for at least 1-2 hours to make it easier to scoop. Serve with extra maple syrup and meringues. You can also caramelize some extra nuts for serving.

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