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
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
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.)
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).
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.
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
Makes about 3 cups.
3/4 cup (180 ml)
pure maple syrup
2 cups (480 ml)
3 tablespoons (45
grams) granulated white
1/2 cup (120 ml)
heavy whipping cream
1 cup (100
grams) pecans, toasted and crushed
Note: Half and Half
cream is a mixture of cream and whole milk and contains 10 - 12%
Heavy cream or heavy
"whipping" cream contains 36 - 40% butterfat.