Maple Butter-Pecan Ice Cream
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
54
Spice
42
Sweetness
58
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cup
Pecan1 tbsp
Unsalted Butter2 cups
Heavy Cream1 cup
Milk3 cup
Pure Maple Syrup1 tsp
Salt3 large
Egg Yolk1 tsp
Maple ExtractDirections:
1
Coarsely chop pecans
2
In a skillet melt butter over moderate heat until foam subsides
3
Toast pecans in butter, stirring occasionally, until golden and fragrant, about 5 minutes, and sprinkle with salt to taste
4
Cool pecans and chill in a sealable plastic bag
5
Buttered pecans may be made 3 days ahead and chilled
6
In a heavy saucepan bring cream, milk, maple syrup, and salt just to a boil, stirring occasionally
7
In a bowl beat yolks until smooth
8
Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan
9
Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F
10
Pour custard through a sieve into a clean bowl and cool
11
Stir in extract
12
Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day
13
Freeze custard in an ice-cream maker
14
Transfer ice cream to a bowl and fold in chilled pecans
15
Transfer ice cream to an airtight container and put in freezer to harden
16
Ice cream may be made 1 week ahead
17
Coarsely chop pecans
18
In a skillet melt butter over moderate heat until foam subsides
19
Toast pecans in butter, stirring occasionally, until golden and fragrant, about 5 minutes, and sprinkle with salt to taste
20
Cool pecans and chill in a sealable plastic bag
21
Buttered pecans may be made 3 days ahead and chilled
22
In a heavy saucepan bring cream, milk, maple syrup, and salt just to a boil, stirring occasionally
23
In a bowl beat yolks until smooth
24
Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan
25
Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F
26
Pour custard through a sieve into a clean bowl and cool
27
Stir in extract
28
Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day
29
Freeze custard in an ice-cream maker
30
Transfer ice cream to a bowl and fold in chilled pecans
31
Transfer ice cream to an airtight container and put in freezer to harden
32
Ice cream may be made 1 week ahead