Maple Butter Pecan Ice Cream Recipes

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SALTED PECAN-MAPLE ICE CREAM



Salted Pecan-Maple Ice Cream image

This is an utterly delicious ice cream recipe. The sea salt adds a perfect touch.

Provided by livduran

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h50m

Yield 8

Number Of Ingredients 10

½ cup coarsely chopped pecans
2 tablespoons white sugar
½ teaspoon sea salt, or to taste
¾ cup white sugar
¼ cup real maple syrup
2 eggs
1 teaspoon vanilla extract
1 drop maple-flavored extract, or to taste
3 cups half-and-half
1 pinch coarse sea salt, or to taste

Steps:

  • Place pecans into a heavy saucepan over medium heat and toast the nuts, stirring constantly, until fragrant, 1 to 2 minutes.
  • Sprinkle 2 tablespoons sugar over pecans and stir constantly until the sugar melts to a light brown syrup and coats the pecans. Immediately pull the pan off the heat; sprinkle with 1/2 teaspoon sea salt.
  • Turn hot pecans out onto a piece of parchment paper and cool thoroughly; break apart any large clumps. Set candied pecans aside.
  • Whisk 3/4 cup sugar, maple syrup, eggs, vanilla extract, and maple flavoring in a large bowl until smooth. Slowly whisk in half-and-half.
  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Mix the candied pecans into the softly-frozen ice cream. Sprinkle servings with a pinch of coarsely ground sea salt.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 33.5 g, Cholesterol 80.1 mg, Fat 16.6 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 7.3 g, Sodium 205.7 mg, Sugar 28.3 g

MAPLE BUTTER PECAN ICE CREAM



Maple Butter Pecan Ice Cream image

Wonderful ice cream made in my Cuisinart ice cream maker, cook time is for chilling and freezing. Be sure to use good quality REAL maple syrup. The original recipe called for 1/2 cup of milk, and 2 cups of heavy cream, however, I reduced the cream and substituted fat free half and half instead with excellent results. Also a little tip when making ice cream that uses any extract, make sure you use pure extract and the imitation extracts generally have gylcol in them which acts as an antifreeze agent leaving you with runny ice cream.

Provided by icancook66

Categories     Frozen Desserts

Time 6h15m

Yield 1 quart, 6-8 serving(s)

Number Of Ingredients 8

3/4 cup pecans, chopped
1 tablespoon unsalted butter
1 1/2 cups heavy cream
1 cup half-and-half, fat free (see note above)
3/4 cup pure maple syrup
1/8 teaspoon salt
3 large egg yolks
1 tablespoon pure vanilla extract

Steps:

  • Melt butter in a skillet over moderate heat until foam subsides. Toast pecans in butter, stirring occasionally, until fragrant and golden, about 5 minutes, sprink with salt to taste. Cool pecans and chill in a sealable bag or bowl. Pecans can be made up to 3 days in advance.
  • In heavy sauce pan bring cream, half and half (or milk), maple syrup and salt just to a boil over medium high heat, stirring occasionally.
  • In a bowl beat yolks until smooth. Add hot cream in a very slow stream, whisking (pour slowly over yolks so as not to scramble the eggs, this is important), and pour back into pan.
  • Cook custard over moderately low heat, stirring constantly, until thermometer reaches 170 degrees F. Pour custard through a sieve into a clean bowl and cool. Stir in extract, cover bowl.
  • Chill custard at least 3 hours, or until cold, and up to 1 day.
  • Freeze custard according to your ice cream maker directions, adding pecans during the last few minutes of the cycle. Transfer chilled ice cream to an airtight container (I put in a sealable bowl, and cut parchment paper to fit directly on top of the ice cream), freeze until harden about 2 hours.
  • As you eat ice cream up, cover exposed areas with parchment to prevent freezer burn. Ice cream will keep for about 1 week.

Nutrition Facts : Calories 507.5, Fat 40.7, SaturatedFat 19.5, Cholesterol 206.4, Sodium 95.8, Carbohydrate 32.9, Fiber 1.3, Sugar 24.9, Protein 5

HOMEMADE MAPLE PECAN ICE CREAM



Homemade Maple Pecan Ice Cream image

Adapted from ice-cream-recipes.com, this Homemade Maple Pecan Ice Cream is definitely one to try if you have an ice cream maker machine. It's got the right amount of sweetness to satisfy your taste for dessert.

Provided by Lisa Leake

Categories     Holiday     Treats

Time 30m

Number Of Ingredients 6

¾ cup pecans (chopped)
1 tablespoon butter
1 tablespoon honey
¾ cup whole milk
¾ cup heavy cream
2 tablespoons pure maple syrup

Steps:

  • Using a frying pan, melt the butter on medium-low heat and then add the chopped pecans. Add the honey and cook until the nuts are very slightly browned, 3 - 5 minutes. Be very careful not to overcook the nuts because they can go from perfect to burnt in less than a minute. (Note: these nuts are also a delicious replacement for the plain pecans used in this chocolate Powerball recipe...just add two teaspoons of water instead of using the peanut butter.)
  • While the nuts are cooking stir together all three ingredients for the ice cream. Turn on your ice cream maker and then pour the milk mixture into the machine.
  • When the ice cream is almost all the way thickened add the nuts...serve immediately and enjoy!

Nutrition Facts : Calories 756 kcal, Carbohydrate 34 g, Protein 8 g, Fat 68 g, SaturatedFat 28 g, Cholesterol 146 mg, Sodium 125 mg, Fiber 4 g, Sugar 27 g, ServingSize 1 serving

PECAN VANILLA ICE CREAM WITH MAPLE SYRUP



Pecan Vanilla Ice Cream with Maple Syrup image

Provided by Jamie Oliver

Categories     dessert

Time 7m

Yield 4 servings

Number Of Ingredients 4

2 tablespoons confectioners' sugar
2 handfuls pecan nuts
1 quart good quality vanilla ice cream
Maple syrup

Steps:

  • Heat the oven to 350 degrees F (80 degrees C /Gas 4). Mix the icing sugar with the pecans on a baking tray and sprinkle with a little water to make a thick-ish paste.
  • Bake in the oven for a few minutes or until toasted and caramelized. Scoop out the ice cream into 4 glasses or bowls and sprinkle over the whole pecans then drizzle with a good glug of maple syrup.

MAPLE BUTTER-PECAN ICE CREAM



Maple Butter-Pecan Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Egg     Dessert     Freeze/Chill     Kid-Friendly     Pecan     Summer     Chill     Maple Syrup     Boil     Gourmet     Small Plates

Yield Makes 1 quart

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.
  • 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.

CONTEST-WINNING BUTTER PECAN ICE CREAM



Contest-Winning Butter Pecan Ice Cream image

This rich buttery ice cream sure beats store-bought versions. And with its pretty color and plentiful pecan crunch, it's nice enough to serve guests at a summer party. -Jenny White Glen, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 1 quart.

Number Of Ingredients 7

1/2 cup chopped pecans
1 tablespoon butter
1-1/2 cups half-and-half cream
1 cup packed brown sugar
2 large eggs, lightly beaten
1/2 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool., In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Nutrition Facts : Calories 298 calories, Fat 18g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 69mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTER PECAN ICE CREAM



Butter Pecan Ice Cream image

Creamy homemade ice cream! Excellent summertime treat!

Provided by SUSAN LONG

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h5m

Yield 16

Number Of Ingredients 7

⅓ cup chopped pecans
1 tablespoon butter
1 cup brown sugar
2 eggs, beaten
1 ½ cups half-and-half cream
½ cup heavy cream
1 teaspoon vanilla extract

Steps:

  • In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
  • Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
  • Pour into ice cream maker and freeze according to manufacturers' directions.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 15.1 g, Cholesterol 43.7 mg, Fat 8.3 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 4.1 g, Sodium 29.9 mg, Sugar 13.6 g

PECAN PIE ICE CREAM



Pecan Pie Ice Cream image

This pecan pie ice cream is built on a base of French vanilla, with toasted pecans, cloaked in maple syrup, swirled in. Making the vanilla custard for this French-style ice cream is a delicate operation, like producing hollandaise, because of the fragile nature of eggs when they are heated. Perform this part of the recipe when you can give it your full, undivided attention. If preparing this custard in a saucepan over direct heat makes you nervous about overcooking and curdling the eggs, you can make it in a double boiler, but it will take at least 20 minutes longer to get the custard to thicken.

Provided by Florence Fabricant

Categories     ice creams and sorbets, dessert

Time 8h30m

Yield 5 cups (about 8 servings)

Number Of Ingredients 9

2 cups whole milk
1 cup heavy cream
1/2 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
2/3 cup maple syrup
2 tablespoons melted unsalted butter
1/4 teaspoon kosher salt

Steps:

  • Place milk and cream in a heavy saucepan. Stir in the sugar. Heat on medium until scalded (about 180 degrees) - bubbles will form around the edges. Remove from heat.
  • Beat eggs in a small bowl until well-blended. Gradually whisk several tablespoons of the hot milk mixture into the eggs, then slowly pour the egg mixture back into the pan, whisking all the while.
  • Place over medium-low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the spoon, 6 minutes or so. As soon as you see the first wisps of steam, remove the pan from the heat. Keep stirring another 5 minutes or so as the mixture cools down. Stir in the vanilla. Transfer the custard to a bowl, cover and refrigerate until very cold, about 6 hours or overnight.
  • Place the pecans in a small, heavy skillet over medium-high heat. Toast them, stirring, until lightly browned. Remove from heat. Pour in the maple syrup and add the butter and salt. Stir to coat pecans completely. Transfer to a bowl and refrigerate.
  • Add the cold custard to your ice cream maker and churn until the mixture reaches the consistency of soft ice cream, 40 to 50 minutes. Transfer it to a bowl. Fold in the cooled nuts and syrup, swirling them in so they are not thoroughly mixed in.
  • Transfer the ice cream to one or more containers and freeze until firm, at least 2 hours. If necessary, let the ice cream soften a bit in the refrigerator or at room temperature before scooping.

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