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Maple Pecan Ice Cream: In a small
saucepan, over medium-high heat, bring the half-and-half, maple
syrup, and salt just to a simmer (the milk just begins to foam up). Remove
from heat.
Meanwhile in a
stainless steel (heatproof) bowl beat the egg yolks and sugar until light and fluffy. (You can do this with a wire whisk or hand mixer.) Then
gradually pour the hot
half-and-half mixture into the egg yolk mixture, making sure you keep
whisking constantly so the eggs don't curdle. If any lumps do form,
strain the mixture.
Place the bowl
over a saucepan of simmering water and, stirring constantly with a
silicone spatula or wooden spoon, cook until the custard thickens enough that it coats the
back of a spoon. (Or place a
thermometer into
the custard and cook until it reaches 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 and vanilla
extract. Cover and let cool to room temperature and then refrigerate the custard until it is
cold (at least eight hours or 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 chopped pecans and transfer the ice cream to a
covered container and store in the freezer.
If the ice cream becomes too hard, place in the refrigerator for about 15
- 30 minutes to soften before serving.
Note: To
toast pecans, preheat oven to 350 degrees F (180 degrees C). Place
pecans on a baking sheet and bake for about 8 minutes or until the
pecans are fragrant and lightly browned. Cool and then chop until pecans
are in small pieces.
Makes about 3 cups (720
ml).
Preparation time 30 minutes. |
Maple Pecan Ice
Cream Recipe:
3/4 cup (180 ml)
pure maple syrup (I used Grade A - Amber Color Rich Taste)
2 cups (480 ml)
half-and-half (a mixture combining equal
parts whole (full fat) milk and light cream (contains 10 - 12%
butterfat))
1/8 teaspoon salt
5 large
(80 grams)
egg yolks
1/4
cup (50
grams) granulated white sugar
1/2 cup (120 ml)
heavy whipping cream (cream with 36-40%
butterfat)
1 teaspoon (4 grams)
pure vanilla extract
1 cup (100
grams) pecans, toasted and chopped
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