Not To Cold For…

Last week we had dinner at a friend’s house and we brought dessert. 🙂  Even though it had snowed that day I couldn’t resist making something cold and sweet!  With all the maple syrup we have been boiling down, this recipe was on my mind.  Maple pecan ice cream is simply delicious!  Enjoy!

Maple Pecan Ice Cream Recipe:

3/4 cup (180 ml) pure maple syrup

2 cups (480 ml) whole milk

5 large egg yolks

3 tablespoons (45 grams) granulated white sugar

1/2 cup (120 ml) heavy whipping cream

1 cup (100 grams) pecans, toasted and crushed

 In a small saucepan, over medium-high heat, bring the half-and-half and the maple syrup to the scalding point (the milk begins to foam up). Remove from heat.

Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes). (You can do this with a wire whisk or I like to use a hand mixer.) Gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don’t curdle. If any lumps do form, strain the mixture before heating.

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). (The term ‘coat a spoon’ is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.)

Immediately remove the custard from the heat and stir in the heavy cream. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight). 

Transfer the cold custard to your ice cream machine and process according to the manufacturer’s instructions. Once made, stir in the toasted and crushed pecans and transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.

Note: To toast pecans, preheat oven to 350 degrees F (177 degrees C). Place pecans on a baking sheet and bake for about 8 minutes or until the pecans are fragrant and lightly browned. Cool. Place the pecans in a sealed plastic freezer bag and use a rolling pin to crush the pecans.

Makes about 3 cups. Preparation time 30 minutes.

Thanks to for the recipe!


Almost done, just adding the nuts. :)


The finial results!

The final results!

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About Leanna Hale

Leanna Barth, born and raised in NC, first came to Polyface in July 2010 to attend one of the Intensive Discovery Seminars. She loved it so much that she applied for an internship position and was accepted for the 2011 season, after which she took the inventory/gardener position. Before coming to Polyface, she sold produce from her family’s market garden, along with homemade baked goods. This venture was mostly inspired by having read “You Can Farm” by Joel Salatin. Having always loved the outdoors, animals, and gardening Leanna is excited about this coming year, all that she will learn, and how the Lord will use this job later on in her life.
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3 Responses to Not To Cold For…

  1. Patti Cheatham says:

    You are killing me here, Leanna! 🙂 🙂 I am so craving your Maple Syrup. 🙂 On another note…I had the pleasure of meeting your amazing husband last week. What a nice man he is. See you soon I hope.

  2. That ice cream looks so good! My husband and his family love making homemade ice cream for every birthday and sometimes in between just for fun. He’s allergic to nuts, but the maple syrup in ice cream sounds delightful. Thanks for sharing the recipe!