Candied Pecan Maple Ice Cream
Inspiration Kitchen
Inspiration Kitchen
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  • 3 cups pecan halves 2 tablespoons butter, softened, divided 1 cup sugar ½ cup water ½ teaspoon salt ½ teaspoon ground cinnamon 1 teaspoon vanilla extract Instructions Place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed. Grease a 15x10x1-in. baking pan with 1 tablespoon butter; set aside. Grease the sides of a large heavy saucepan with the remaining 1 tablespoon of butter. Add sugar, water, salt and cinnamon and cook over low heat, stirring frequently until sugar is dissolved. Turn heat to medium heat until mixture comes to a boil. Cover and cook for 2 minutes to dissolve all sugar crystals. Continue to cook (without stirring) until a candy thermometer reads 236° (soft-ball stage). Remove pan from the heat and add vanilla. Stir in warm pecans until evenly coated. Spread pecans onto the prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes. Remove and spread pecans onto a waxed paper-lined baking sheet to cool. Serve! 3.2.2708
  • 3 large egg yolks ¼ cup sugar Pinch of salt 1 cup whole milk 1 cup maple syrup 2 cups heavy cream Instructions Ice Cream Custard Whisk the egg yolks, sugar and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk. Cook over medium heat, stirring, until almost simmering (the mixture should be thick enough to coat a spoon). Stir in the maple syrup. Transfer to a bowl. Refrigerate until cold, about 30 minutes up to overnight. Ice Cream Stir the heavy cream into the chilled custard. Churn in an ice cream maker *(see note). Transfer to an airtight container and freeze until firm, at least 2 hours. Notes *Follow the instructions with your ice cream maker on how long the ice cream should churn. For example, mine took 20-25 minutes before it was ready to be transferred to an airtight container. 3.2.2708



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