Maple Butter-Pecan Ice Cream
Source of Recipe
fooddownunder.com
List of Ingredients
3/4 cup Pecans
1 tbl Unsalted butter
2 cup Heavy cream
1/2 cup Milk
3/4 cup Pure maple syrup
1/8 tsp Salt
3 lrg Egg yolks
1/2 tsp Maple extract Recipe
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.
* Makes 1 quart.
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