Jay and I have been looking forward to this ice cream and when we were finally going to make it, we didn’t have enough maple syrup. We bought a tiny bottle and were shocked to find out the recipe actually uses 1 1/2cups of maple syrup! Once we replenished our stock of syrup, I was out and Jay made the recipe himself! So, while Jay is at work, I’m documenting this recipe with out his input. The only thing he suggested was to make sure you use a Grade B or C maple syrup. (we actually used a Great Value brand of syrup, embarrassing!) I have to say, this is also one of my favorite recipes, and that you absolutely cannot make it without the Pecans, the extreme contrast of super sweet maple syrup with extra salty pecans is a real treat!
Maple Ice Cream with Salty Buttered Pecans
For this recipe you will need :
1 ice cream maker: (you can buy one at Amazon.com.)
1 pot at least 4quarts
4 small or medium sized bowls + mixing utensils
1 large bowl + ice and water for an ice bath
2 pint-sized containers for storage
2cups whole milk
1T + 1tsp cornstarch
3T cream cheese (softened)
1/2tsp fine sea salt
1 1/4cups heavy cream
2T light corn syrup
1 1/2 cups Grade B or C pure maple syrup
Salty Buttered Pecans
1T unsalted butter
1/2tsp fine sea salt
The recipe says to roast the pecans in a 350degree oven for 10–15 minutes, turning once. However, since we lack an oven, we just toasted the pecans with the butter and salt in a pan over medium-high heat. Jay was also very happy to show off his chef skills and we took a few good pictures!
Prep – Mix 2T of the milk with 1T plus 1tsp of cornstarch, set aside. Whisk the 3T of cream cheese with with 1/2tsp fine sea salt, set aside.
Mix 1 1/4cups heavy cream with 2T corn syrup, set aside.
Cook – Bring 1 1/2cups maple syrup to a boil over medium-high heat, reduce the heat to medium and continue boiling for 8minutes, or until the maple syrup is reduced by half and is darkened around the edges. Now you can remove the syrup from the heat and slowly add the cream mixture, then add the remaining 2cups minus 2T milk, whisking until combined. Bring to a boil over medium-high heat and cook for 4minutes. Our mixture became curdled from the acid in the syrup, but it came back together from the churning in the ice cream maker, so please don’t worry!
Now you can remove the mixture from the heat to add in the cornstarch slurry. Put back on heat and boil until thick, about a minute. Ours took less than one minute, so just watch until it thickens.
Now you can add the mixture to a Ziploc bag, chill in the ice bath for 30 minutes, and freeze for 25 minutes or until thick and creamy.
When you are packing away the ice cream, start with a few pecans on the bottom, layer ice cream, pecans, ice cream, etc. These recipes always make 2 pint size containers.