Pecan Pie Ice Cream
Published Nov. 11, 2020
- Total Time
- 30 minutes, plus at least 8 hours’ chilling and freezing
- Rating
- Comments
- Read comments
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Ingredients
- 2cups whole milk
- 1cup heavy cream
- ½cup light brown sugar
- 2eggs
- 1teaspoon vanilla extract
- 1cup coarsely chopped pecans
- ⅔cup maple syrup
- 2tablespoons melted unsalted butter
- ¼teaspoon kosher salt
Nutritional analysis per serving (8 servings)
378 calories; 26 grams fat; 11 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 29 grams sugars; 5 grams protein; 115 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place milk and cream in a heavy saucepan. Stir in the sugar. Heat on medium until scalded (about 180 degrees) — bubbles will form around the edges. Remove from heat.
- Step 2
Beat eggs in a small bowl until well-blended. Gradually whisk several tablespoons of the hot milk mixture into the eggs, then slowly pour the egg mixture back into the pan, whisking all the while.
- Step 3
Place over medium-low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the spoon, 6 minutes or so. As soon as you see the first wisps of steam, remove the pan from the heat. Keep stirring another 5 minutes or so as the mixture cools down. Stir in the vanilla. Transfer the custard to a bowl, cover and refrigerate until very cold, about 6 hours or overnight.
- Step 4
Place the pecans in a small, heavy skillet over medium-high heat. Toast them, stirring, until lightly browned. Remove from heat. Pour in the maple syrup and add the butter and salt. Stir to coat pecans completely. Transfer to a bowl and refrigerate.
- Step 5
Add the cold custard to your ice cream maker and churn until the mixture reaches the consistency of soft ice cream, 40 to 50 minutes. Transfer it to a bowl. Fold in the cooled nuts and syrup, swirling them in so they are not thoroughly mixed in.
- Step 6
Transfer the ice cream to one or more containers and freeze until firm, at least 2 hours. If necessary, let the ice cream soften a bit in the refrigerator or at room temperature before scooping.
Private Notes
Comments
I just made it. I changed it to make more rich and creamy. Used 1 cup heavy cream (farm fresh) and 1 cup milk (farm fresh) for the initial mixture instead of 2 cups milk. Used 3 egg yolks instead of 2 whole eggs. You must use a candy thermometer to heat the sugar and cream-milk mixture, cooking until around 175 degrees, but no higher and not lower than 170. Add 1 TB honey and 1 TB vodka. Chill overnight and add pecans during last minutes of churning
I’d use a higher proportion of cream if not all cream and at least 5 to 6 yolks for a really rich ice cream.
I was skeptical of making the ice cream with whole eggs, but followed the recipe exactly and was pleasantly surprised by the texture. It turned out much better than I expected. Next time I would reduce the pecans by half. A cupful is just too much.
I think this recipe wants much less maple syrup—next time, I’ll try a quarter cup. It’s not possible to fold so much liquid into the relatively small amount of custard, and so you end up either with an extra-large maple-syrup float or a maple ice cream.
Use good maple syrup.
I thought this was plenty creamy! It turned out delicious; fed it to friends at a bbq and they were blown away. Have decided I love the flavor imparted by the brown sugar, so using this base recipe for other ice cream flavor explorations, too!