Salted Pecan-Maple Ice Cream

Salted Pecan-Maple Ice Cream

livduran

"This is an utterly delicious ice cream recipe. The sea salt adds a perfect touch."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 50 m servings 295 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 8
Most helpful
Most positive
Least positive
Newest

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!

I’m always apprehensive about eating raw eggs, so I cooked the eggs with the sugar and cup of light cream in a double boiler, stirring constantly with a whisk until the mixture achieved 160. ...

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 ...

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

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....

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!

excellent just how it is!

Seriously amazing. I didn't have any maple extract so I didn't use it. Other than that, followed the recipe exactly. I'm going to

Other stories that may interest you