Salted Pecan-Maple Ice Cream

Salted Pecan-Maple Ice Cream

7 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    5 m
  • Ready In

    1 h 50 m
livduran
Recipe by  livduran

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

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Ingredients

Adjust Servings

Original recipe yields 1 quart

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Directions

  1. Place pecans into a heavy saucepan over medium heat and toast the nuts, stirring constantly, until fragrant, 1 to 2 minutes.
  2. 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.
  3. Turn hot pecans out onto a piece of parchment paper and cool thoroughly; break apart any large clumps. Set candied pecans aside.
  4. 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.
  5. 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.

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Reviews (7)

Rate This Recipe
Janet Shum
8

Janet Shum

This ice cream is awesome! The only difference was I used heavy whipping cream instead of half and half, and it was still awesome! So delicious! I definitely will be making this again real soon!

lindsayce
1

lindsayce

I thought it was good. Had a little bit of an after taste to it but not bad. I would make this one again.

Bev.B.
1

Bev.B.

This ice cream tastes like the very best butter pecan ice cream you can find. I sometimes replace part of the half and half with whipping cream, because it makes a richer and smoother ice cream. Otherwise, I follow the recipe.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 16.6 g
  • 26%
  • Carbs
  • 33.5 g
  • 11%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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