Salted Pecan-Maple Ice Cream
Pecans are native to North America and have been used in cooking for centuries. They are a good source of healthy fats and provide a rich, buttery flavor to desserts like ice cream.
This is vegetarian and gluten free recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Salted Pecan-Maple Ice Cream
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast them for about 8-10 minutes, or until fragrant. Let them cool, then chop them coarsely.
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In a medium saucepan, combine the maple syrup, heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture starts to steam.
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In a separate bowl, whisk the egg yolks until smooth. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
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Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
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Remove the saucepan from heat and stir in the vanilla extract and sea salt.
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Pour the mixture into a bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight.
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Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add the chopped pecans.
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Transfer the ice cream to a lidded container and freeze for at least 2 hours, or until firm.
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Serve the Salted Pecan-Maple Ice Cream in bowls or cones and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 32g11%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
