Salted Pecan-Maple Ice Cream Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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!
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Reviewed: Feb. 1, 2014
excellent just how it is!
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Reviewed: 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!!
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Reviewed: 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.
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Photo by Deb C
Reviewed: Mar. 2, 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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Photo by Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA
Reviewed: 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.
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Photo by Bev.B.

Cooking Level: Expert

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Reviewed: 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!
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Photo by Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA
Living In: Salem, Oregon, USA


 
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