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Butter Maple Pecan Ice Cream

Butter Maple Pecan Ice Cream

Homemade Butter Maple Pecan Ice Cream, blending the rich, nutty flavor of toasted pecans with the deep, caramel-like sweetness of maple syrup in a creamy custard base. This recipe incorporates a buttery twist inspired by butter pecan ice cream, with maple syrup for a unique flavor. It uses an ice cream maker, for best results.
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Servings: 1.5 Quarts
Ingredients Method

Ingredients
  

To Make the Custard
  • 1 1/2 cups Whole milk (I use raw milk)
  • 2 cups Heavy Cream (I use raw cream)
  • 5 Egg Yolks
  • 1/2 cup Maple Syrup (Grade Amber)
  • 1 tbsp Coconut Sugar
  • Pink Salt (Pinch)
  • Organic Pure Ground Vanilla Powder, optional (Pinch)
  • 1/2 tsp Vanilla Extract
To Make the Toasted Pecans
  • 2 tbsp Grass-Fed Butter
  • 1 tbsp Maple Syrup, optional
  • 1 cup Rough Chopped Pecans
  • Pink Salt, optional (pinch)

Method
 

To Toast the Pecans
  1. Heat an 8 inch cast iron skillet over medium heat. Add butter and let it melt, swirling to coat the pan.
  2. Add pecans and stir frequently for 3–5 minutes until fragrant and lightly browned. Drizzle in 1 tablespoon maple syrup and a pinch of salt (optional), stirring until the pecans are coated and slightly caramelized.
  3. Transfer pecans to a plate or baking sheet to cool completely. Then place in the freezer to keep them crisp until needed. Store any leftovers in an airtight container.
Make the Custard
  1. In a large saucepan, heat the milk and coconut sugar together on medium-low until the sugar is dissolved.
  2. Whisk together the eggs and slowly add to the milk mixture. Cook on medium-low, stirring constantly with a wooden spoon or spatula, until the mixture reaches 160° F. The custard will thicken slightly and coat the back of the spoon (about 10 - 12 minutes). This will tell you that it's done. Do not let it boil to avoid curdling.
  3. Meanwhile, pour the heavy cream into a bowl placing the sieve on top. Remove the milk/egg mixture from the heat and stir into heavy cream (using the sieve). Taking your spatula and pushing down in the sieve to get all the liquid out. You might see some egg pieces in the sieve and that is what should be happening.
  4. Next, remove the sieve. Add the vanilla extract, pinch of vanilla powder (optional) and salt to the bowl. Lastly, add the maple syrup, stirring until fully incorporated. Stir all that together until combined.
  5. Cool the custard in an ice bath (place the bowl in a larger bowl of ice water) for 10 minutes, stirring occasionally. Cover and refrigerate for at least 4 hours, preferably overnight.
  6. Pre-freeze your ice cream maker's canister (at least 15 hours for most models). My ice cream maker doesn't require to pre-freeze.
  7. Pour the chilled custard into the ice cream maker and churn according to the manufacturer's instructions (typically 30-60 minutes) until it reaches a soft-serve consistency.
    During the last 5 minutes of churning, add the butter-toasted pecans. Allow them to incorporate into the ice cream mixture throughly.
  8. Transfer the ice cream to a freezer-safe container, pressing plastic wrap or parchment paper onto the surface to prevent ice crystals.
  9. Freeze for 2 - 4 hours for a firmer texture. Let sit at room temperature for 5 - 10 minutes before scooping to soften slightly.
  10. Serve in bowls or cones, optionally garnished with a drizzle of maple syrup or extra toasted pecans.