Salted Pecan-Maple Ice Cream recipe

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Ingredients

½ cup coarsely chopped pecans
2 tablespoons white sugar
½ teaspoon sea salt, or to taste
¾ cup white sugar
¼ cup real maple syrup
2 eggs
1 teaspoon vanilla extract
1 drop maple-flavored extract, or to taste
3 cups half-and-half
1 pinch coarse sea salt, or to taste

Nutrition Info

295.2 calories
carbohydrate: 33.5 g
cholesterol: 80.1 mg
fat: 16.6 g
fiber: 0.7 g
protein: 4.9 g
saturatedFat: 7.3 g
servingSize: -
sodium: 205.7 mg
sugar: 28.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place pecans into a heavy saucepan over medium heat and toast the nuts, stirring constantly, until fragrant, 1 to 2 minutes.

  2. Sprinkle 2 tablespoons sugar over pecans and stir constantly until the sugar melts to a light brown syrup and coats the pecans. Immediately pull the pan off the heat, sprinkle with 1/2 teaspoon sea salt.

  3. Turn hot pecans out onto a piece of parchment paper and cool thoroughly, break apart any large clumps. Set candied pecans aside.

  4. Whisk 3/4 cup sugar, maple syrup, eggs, vanilla extract, and maple flavoring in a large bowl until smooth. Slowly whisk in half-and-half.

  5. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Mix the candied pecans into the softly-frozen ice cream. Sprinkle servings with a pinch of coarsely ground sea salt.

Recipe Yield

1 quart

Recipe Note

This is an utterly delicious ice cream recipe. The sea salt adds a perfect touch.

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