Salted Pecan-Maple Ice Cream Recipe - Allrecipes.com
Salted Pecan-Maple Ice Cream Recipe
  • READY IN ABOUT 2 hrs

Salted Pecan-Maple Ice Cream

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 quart Change Servings

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.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 5 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

May 14, 2012

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!

 
Jul 18, 2012

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.

 

7 Ratings

Apr 11, 2014

Tried this and it was wonderful! Substituted out 1 cup of the half and half for a cup of heavy whipping cream to make it a little richer. Absolutely great!

 
Feb 01, 2014

excellent just how it is!

 
May 30, 2013

This is really good ice cream. It was fast & simple to make and the instructions are easy to follow. I made two modifications for my own taste, those being reducing the sugar to a half cup, and using 2 cups heavy cream and one cup half & half. The recipe yielded 3 pints. Next time I make it, I'm going to make more candied nuts. Not for the ice cream, but so I can eat 'em up!!

 
May 20, 2013

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

 
Mar 03, 2013

I’m always apprehensive about eating raw eggs, so I cooked the eggs with the sugar and ½ cup of light cream in a double boiler, stirring constantly with a whisk until the mixture achieved 160°. Granted, this adds an extra 10 minutes to the recipe, but I’d rather be safe than sorry. Should you choose to do this, be sure you are constantly stirring so you don’t end up with scrambled eggs, and thoroughly chill the mixture before adding the rest of the ingredients and adding it into the ice cream maker. I used previously made praline pecans so the salt was eliminated, and I replaced one cup of light cream with one cup of heavy cream for a creamier texture. I also used more than a drop of maple flavoring because I love maple flavor. This was excellent. You’ll be licking the beater, trust me. Added note: This ice cream didn't last 24 hours in this house.

 

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Nutrition

  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 206 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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