MAPLE PECAN ICE CREAM
 
 
Ingredients
  • 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
Method
  1. To make the ice cream, pour the cream into a large bowl and set a sieve over the top.
  2. Pour the milk and sugar into a medium pot and bring the the boil.
  3. In a heatproof bowl, lightly whisk the egg yolks.
  4. Once the milk boils, remove it from the heat and pour it into the yolks in a slow and steady stream, whisking constantly.
  5. 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.
  6. Pour the anglaise through the sieve into the cream. Stir to combine, then stir in the maple syrup, vanilla and salt.
  7. Cover with cling wrap directly on the surface of the anglaise and place in the fridge to chill for at least 8 hours.
  8. 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.
  9. Churn the ice cream in your ice cream maker. Add the maple glazed pecans in the last few minutes.
  10. Transfer to a freezer safe container and freeze. Makes 1 litre.
  11. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2014/08/14/maple-pecan-ice-cream/