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.
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
- Whisk the egg yolks in a small bowl until light yellow and creamy and set aside.
- 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.
- 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.
- 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.
- 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.