Maple Valley's Ultimate Butter Pecan Ice Cream

Prep time
0:00
Rating
1
0 ratings
Servings
8

We all scream for Organic Ice Cream!

Ingredients

Directions

In a heavy skillet, over medium heat, melt unsalted butter slowly until foam subsides. Add pecans and stir occasionally, until golden and fragrant, about 5 minutes. Sprinkle lightly with sea salt to taste. Remove from heat and cool pecans. Once thoroughly cooled, store in a resealable plastic bag kept in the fridge.

In a heavy saucepan, over medium heat, bring cream, milk, maple syrup, and salt just to a boil, stirring occasionally.
In a medium bowl beat egg yolks until smooth. Add hot cream mixture to yolks in a very slow stream (to avoid cooking the egg yolks), constantly whisking. Pour mixture into a medium saucepan and cook custard over low heat, stirring constantly, until a thermometer registers 170° F.
Pour custard through a sieve (or cheesecloth) into a clean bowl and cool. Stir in extracts. Cover custard with plastic wrap, and chill for at least 3 hours, or until cold.

Freeze custard in an ice-cream maker, then ransfer to a medium mixing bowl and fold in the chilled buttered pecans. Transfer ice cream to an airtight container and put in freezer to harden or "ripen."

Notes

Buttered pecans may be made 3 days ahead and chilled.

Ice cream may be made 1 week ahead.

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