Pecan Ice Cream Recipe
3/4 cup pecans
tablespoon unsalted butter
1/2 cup milk
pure maple syrup
1/8 teaspoon salt
3 large egg yolks
1/2 teaspoon maple
pecans. Toast pecans in melted butter in
skillet about 5 minutes. Cool and chill
in a sealed plastic bag. Bring cream,
milk, maple syrup, and salt just to a
boil. In a bowl, beat yolks until
smooth. Add hot cream mixture to yolks
in a slow stream, whisking, and pour
into pan. Cook over moderately low heat,
stirring constantly, to 170 degrees F.
Pour through strainer and cool. Stir in
maple flavoring. Chill, covered with
plastic wrap, at least 3 hours and up to
1 day. Freeze in ice cream maker.
Transfer to a bowl and stir in pecans;
put in freezer to harden.