Maple Butter-Pecan Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup pecans |
1 tablespoon unsalted butter |
2 cups heavy cream |
1/2 cup milk |
3/4 cup pure maple syrup |
1/8 teaspoon salt |
3 large egg yolks |
1/2 teaspoon maple extract |
Directions:
1. Coarsely chop pecans. In a skillet melt butter over moderate heat until foam subsides. Toast pecans in butter, stirring occasionally, until golden and fragrant, about 5 minutes, and sprinkle with salt to taste. Cool pecans and chill in a sealable plastic bag. Buttered pecans may be made 3 days ahead and chilled.
2. In a heavy saucepan bring cream, milk, maple syrup, and salt just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Pour custard through a sieve into a clean bowl and cool. Stir in extract. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
3. Freeze custard in an ice-cream maker. Transfer ice cream to a bowl and fold in chilled pecans. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
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