Maple Butter Pecan Delight Ice Cream
Indulge in the heavenly combination of rich maple flavor and crunchy pecans in this homemade ice cream. Made effortlessly in a Cuisinart ice cream maker, this delightful treat features high-quality real maple syrup for an authentic taste. In this version, I've skillfully reduced the amount of heavy cream and incorporated fat-free half-and-half, yielding a lighter yet creamy texture without sacrificing flavor. Remember, for the best results, always choose pure extracts over imitation ones to ensure a creamy, smooth consistency. Perfect for hot summer days or cozy winter evenings, this Maple Butter Pecan Delight Ice Cream will become your go-to dessert for any occasion.
8
Servings
150
Calories
8
Ingredients
Ingredients
Pecans, chopped
3/4 cup (Toast in butter)
Unsalted butter
1 tablespoon (Melted for toasting pecans)
Heavy cream
1 1/2 cups (Used in custard mixture)
Half-and-half, fat-free
1 cup (Used in custard mixture)
Pure maple syrup
3/4 cup (Used in custard mixture)
Salt
1/8 teaspoon (Used in custard mixture and for pecans)
Large egg yolks
3 (Beaten for custard)
Pure vanilla extract
1 tablespoon (Stirred into the custard)
Instructions
1
In a skillet, melt the unsalted butter over moderate heat. Once the foam subsides, add the chopped pecans and toast them, stirring occasionally, until they are fragrant and golden brown, approximately 5 minutes. Sprinkle lightly with salt to taste.
2
Remove the skillet from heat and allow the pecans to cool. Store the cooled pecans in a sealable bag or bowl in the refrigerator. You can prepare these toasted pecans up to 3 days in advance.
3
In a heavy saucepan, combine the heavy cream, fat-free half-and-half (or milk), pure maple syrup, and salt. Heat the mixture over medium-high heat, stirring occasionally, until it reaches a gentle boil.
4
While the cream mixture is heating, beat the egg yolks in a separate bowl until smooth. Once the cream is hot, slowly pour it into the bowl with the egg yolks in a thin stream, whisking constantly to avoid scrambling the eggs. Once combined, pour the mixture back into the saucepan.
5
Cook the custard over moderately low heat, stirring constantly, until it reaches 170°F on a thermometer. Carefully strain the custard through a fine-mesh sieve into a clean bowl to remove the solids.
6
Allow the custard to cool to room temperature. Stir in the pure vanilla extract and cover the bowl. Chill the custard in the refrigerator for at least 3 hours or until thoroughly cold, up to one day.
7
Once chilled, freeze the custard according to your ice cream maker's instructions, adding the toasted pecans during the last few minutes of the churning cycle.
8
Transfer the soft ice cream to an airtight container, ensuring you press a piece of parchment paper directly against the surface to prevent freezer burn. Freeze for approximately 2 hours until fully hardened.
9
To maintain the quality, cover any exposed areas of the ice cream with parchment paper as you enjoy it. This ice cream will keep well for about one week.
Nutrition Information
11g
Fat
11g
Carbs
2g
Protein
0.4g
Fiber
8g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors of Maple Butter Pecan Delight Ice Cream?
The primary flavors are rich maple syrup and buttery toasted pecans.
What brand of ice cream maker is recommended?
The recipe mentions using a Cuisinart ice cream maker for effortless preparation.
How do I toast the pecans?
Melt unsalted butter in a skillet, add chopped pecans, and toast for approximately 5 minutes until golden and fragrant.
Can the pecans be prepared ahead of time?
Yes, the toasted pecans can be prepared up to 3 days in advance and stored in the refrigerator.
What type of maple syrup should be used?
High-quality pure maple syrup is recommended for an authentic taste.
Can I substitute the fat-free half-and-half?
Yes, you can use regular milk as a substitute for the fat-free half-and-half.
How many egg yolks are required?
This recipe requires 3 large egg yolks to thicken the custard.
What temperature should the custard reach?
The custard should be cooked over moderately low heat until it reaches 170 degrees Fahrenheit.
Why do I need to strain the custard?
Straining the custard through a fine-mesh sieve removes any solids and ensures a smooth consistency.
How long should the custard chill before churning?
The custard should chill for at least 3 hours, or up to one full day.
When are the pecans added to the ice cream?
Add the toasted pecans during the last few minutes of the churning cycle in the ice cream maker.
How do I prevent freezer burn on the stored ice cream?
Press a piece of parchment paper directly against the surface of the ice cream before sealing the container.
How long does the ice cream take to harden in the freezer?
It takes approximately 2 hours for the soft ice cream to fully harden in the freezer.
What is the shelf life of this homemade ice cream?
This ice cream will keep well for about one week when stored properly.
How many calories are in one serving?
There are 150 calories per serving.
What is the fat content per serving?
Each serving contains 11 grams of fat.
How many servings does this recipe make?
This recipe yields 8 servings.
What is the carbohydrate count per serving?
There are 11 grams of carbohydrates per serving.
How much protein is in this ice cream?
Each serving provides 2 grams of protein.
What is the sugar content per serving?
There are 8 grams of sugar per serving.
Is there any fiber in this dessert?
Yes, there is approximately 0.4 grams of fiber per serving.
Why is pure vanilla extract preferred over imitation?
Pure extracts ensure a better flavor profile and help maintain a creamy, smooth consistency.
How much butter is used for the pecans?
One tablespoon of unsalted butter is used to toast the pecans.
What amount of pecans is needed?
The recipe calls for 3/4 cup of chopped pecans.
How much heavy cream is in the base?
The recipe uses 1 1/2 cups of heavy cream.
What amount of maple syrup is added?
The mixture requires 3/4 cup of pure maple syrup.
Is there salt in the recipe?
Yes, 1/8 teaspoon of salt is used in the custard, and a light sprinkle is used on the pecans.
What is the total number of ingredients?
There are 8 main ingredients in this recipe.
How do I temper the eggs?
Slowly pour the hot cream mixture into the beaten yolks in a thin stream while whisking constantly.
What should I do as I consume the ice cream?
Continue to cover any exposed areas with parchment paper to maintain quality and prevent ice crystals.