Hey! So just some advice? For you, and really, for me?
Make sure your ice cream anglaise, and your ice cream maker, are completely, completely chilled before attempting to churn ice cream at home.
I was all like, “Hey, yeah, my ice cream is cold, it hasn’t chilled down for eight hours like the recipe says it should, it’s chilled for like one, but I’m impatient, and I’m sure it will be fine!”
Not fine at all.
And really, I should know better.
So that’s the point where I found myself churning my ice cream by hand. Yes, by hand.
When I have a brand new, perfectly fine, ice cream maker standing next to me, I’m cranking up the freezer and running back and forth to it every half hour to churn this thing by hand.
It was not fun, guys.
So please forgive my ice cream, as it is a little bit icy, and not at all perfect, but it was completely and utterly delicious.
One of my favourite ice cream flavours of all time is Movenpick’s maple walnut. Because it tastes like pancakes. Yep. Pancakes.
So as soon as I got my ice cream maker a few months ago a maple flavour went on the to-make list, and this maple pecan version totally hit the spot.
The maple flavour and the little maple glazed pecan chunks all add to that pancake-y texture and flavour.
And I even made my own ice cream cones!
They are so easy to make and took this to a whole new level of pancake-ice-cream amazing. So stay tuned for the waffle cone recipe next week. X
P.S. A huge thank you to the lovely Grace of Agent 86 Photography for the beautiful pictures! Couldn’t have done this shoot without you.
- FOR THE ICE CREAM ANGLAISE:
- 1½ cups cream
- 1½ cups milk
- 2 tbsp sugar
- 5 egg yolks
- ¾ cup maple syrup
- ½ tsp vanilla extract
- Pinch sea salt
- FOR THE MAPLE GLAZED PECANS:
- 1¼ cups pecans, toasted and finely chopped
- ½ cup maple syrup
- Pinch sea salt
- To make the ice cream, pour the cream into a large bowl and set a sieve over the top.
- Pour the milk and sugar into a medium pot and bring the the boil.
- In a heatproof bowl, lightly whisk the egg yolks.
- Once the milk boils, remove it from the heat and pour it into the yolks in a slow and steady stream, whisking constantly.
- Pour this mixture back into the pot and place over a medium heat, stirring with a rubber spatula until the anglaise thickens to coat the back of a spoon.
- Pour the anglaise through the sieve into the cream. Stir to combine, then stir in the maple syrup, vanilla and salt.
- Cover with cling wrap directly on the surface of the anglaise and place in the fridge to chill for at least 8 hours.
- Meanwhile, to make the maple glazed pecans, bring the maple syrup to the boil in a medium pot. Add the pecans and bring back to the boil. Stir in the salt and remove from heat. Set aside to cool.
- Churn the ice cream in your ice cream maker. Add the maple glazed pecans in the last few minutes.
- Transfer to a freezer safe container and freeze. Makes 1 litre.
- Happy baking!
Adapted from David Leibovitz via Brown Eyed Baker.