Best Salted Pecan Maple Ice Cream Recipes

Maple Butter Pecan Ice Cream image

Provided by icancook66

Time 6h15m

Yield 1 quart, 6-8 serving(s)

Number Of Ingredients 8

3/4 cup pecans, chopped
1 tablespoon unsalted butter
1 1/2 cups heavy cream
1 cup half-and-half, fat free (see note above)
3/4 cup pure maple syrup
1/8 teaspoon salt
3 large egg yolks
1 tablespoon pure vanilla extract

Steps:

Melt butter in a skillet over moderate heat until foam subsides. Toast pecans in butter, stirring occasionally, until fragrant and golden, about 5 minutes, sprink with salt to taste. Cool pecans and chill in a sealable bag or bowl. Pecans can be made up to 3 days in advance.
In heavy sauce pan bring cream, half and half (or milk), maple syrup and salt just to a boil over medium high heat, stirring occasionally.
In a bowl beat yolks until smooth. Add hot cream in a very slow stream, whisking (pour slowly over yolks so as not to scramble the eggs, this is important), and pour back into pan.
Cook custard over moderately low heat, stirring constantly, until thermometer reaches 170 degrees F. Pour custard through a sieve into a clean bowl and cool. Stir in extract, cover bowl.
Chill custard at least 3 hours, or until cold, and up to 1 day.
Freeze custard according to your ice cream maker directions, adding pecans during the last few minutes of the cycle. Transfer chilled ice cream to an airtight container (I put in a sealable bowl, and cut parchment paper to fit directly on top of the ice cream), freeze until harden about 2 hours.
As you eat ice cream up, cover exposed areas with parchment to prevent freezer burn. Ice cream will keep for about 1 week.

Nutrition Facts : Calories 507.5, Fat 40.7, SaturatedFat 19.5, Cholesterol 206.4, Sodium 95.8, Carbohydrate 32.9, Fiber 1.3, Sugar 24.9, Protein 5

Maple Butter-Pecan Ice Cream image

Yield Makes 1 quart

Number Of Ingredients 8

Steps:

Coarsely chop pecans. In a skillet melt butter over moderate heat until foam subsides. Toast pecans in butter, stirring occasionally, until golden and fragrant, about 5 minutes, and sprinkle with salt to taste. Cool pecans and chill in a sealable plastic bag. Buttered pecans may be made 3 days ahead and chilled.
In a heavy saucepan bring cream, milk, maple syrup, and salt just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Pour custard through a sieve into a clean bowl and cool. Stir in extract. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
Freeze custard in an ice-cream maker. Transfer ice cream to a bowl and fold in chilled pecans. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.