Maple Pecan Ice Cream


After yesterday’s feast, I’m betting that most of you have little to no interest in rich ice cream today. Unless you are the kind of person who never turns down a good scoop of ice cream.

And let me tell you, you should never turn down a bowl of maple nut ice cream. Especially when it is homemade. And especially when the nuts are Mexican Hot Chocolate Roasted Pecans.

If you really aren’t in the mood for ice cream, I suppose you could bookmark this to make at a later date. That would also be acceptable. But please, be sure to make this ice cream at some point. Eat it with leftover pie. Eat it with cake. Eat it on its own. I promise you won’t regret it.


Maple Pecan Ice Cream

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 1 quart

Maple Pecan Ice Cream

For this ice cream, I used chopped Mexican Hot Chocolate Roasted Pecans. However, you could also toast raw pecans for 5 minutes in a 350F oven, and chop them once they are cooled.

Note: the 20 minute prep time does not include the 4 hour cooling time.


  • 4 egg yolks
  • 1 cup Grade B maple syrup
  • 3 cups half and half
  • 1/2 teaspoon table salt
  • 1 cup roasted pecans, chopped


  1. Whisk the egg yolks in a small bowl until light yellow and creamy and set aside.
  2. In a small saucepan over medium-high heat, bring the maple syrup to a boil. Allow to boil for 10-15 minutes to reduce, stirring occasionally and brushing down the sides once or twice.
  3. Reduce the heat to low. Add the half and half and salt and stir well. Bring to just under a boil, when bubbles are just beginning to develop below the surface.
  4. Add 3 tablespoons of the half and half to the egg yolks, whisking continuously. Add the egg yolks to the saucepan, whisking well. Allow to cook for 1-2 minutes, stirring continually. Remove from the heat and allow to cool for 20 minutes. Cover and move to the refrigerator to cool completely.
  5. Pour to cooled half and half mixture into your ice cream maker, and process according to your ice cream maker’s instructions. After 10-15 minutes, add the chopped pecans.

Make Ahead and Storage

Freeze any uneaten ice cream in a freezer-safe, airtight container.



  1. says

    This sounds delicious and, after the success of your pumpkin pie ice cream around here, I’m sure it’ll be successful. I love that you’re doing ice cream with fall flavors, since I got my first ice cream maker at the end of September and I don’t want to wait until next summer to use it.

    I haven’t make ice cream with eggs in it yet. Any special tips, or just follow the directions?

    • Julie @savvyeats says

      This was my first time, too! I guess my tips would be to follow the directions carefully (you really do need to add a little bit of half and half to the egg yolks before you add them to the rest of the pan), and to not be worried if it looks a tiny bit curdled before cooling. It will all smooth out in the end!