Place the egg yolks in a medium bowl and place the bowl on a damp kitchen towel to anchor it. Place the cold, heavy cream in a heat-proof bowl and set a mesh sieve over the bowl. Slowly dribble the hot milk mixture into the yolks, whisking constantly. Immediately remove the pan from the heat, and pour the mixture through the strainer and into the cold cream. Stir to combine, then cover and chill until very cold, at least 4 hours and up to 2 days. While the base chills, candy the pecans: In a small, heavy-bottomed saucepan, add enough water to barely cover the bottom of the pan.
Add the sugar to the center of the pot, moisten it evenly with the water, and wash any crystals that get on the sides of the pan down into the water. Add the corn syrup and cover the pot with a lid. Place the pot over medium-high heat and bring to a boil until the sugar has dissolved.
Print Recipe. The secret to getting the flavors juuuuust right is to stir the maple syrup through the pecans and stir through the ice cream before freezing, and then top with a few more chopped pecans and a drizzle of maple syrup right before serving. Especially not a raw bird. Speaking of how deep into fall we are, Thanksgiving is right around the corner. This looks every bit as creamy as ice cream does, so I can see how your kids loved it.
Have the butter, salt and nuts measured and at the ready, and have a sheet of parchment paper or a baking sheet ready on which to dump the candied nuts. Remove the lid from the pot, and, without stirring, boil the syrup until it reaches an amber caramel. If the mixture begins to crystallize, you can save it by adding more water and beginning the caramelization process again. Remove the pot from the heat and immediately swirl in the butter and salt, then add the nuts and stir quickly to coat with a heat-proof silicone spatula. Dump and scrape the nuts out onto the parchment, and quickly separate the pieces with the spatula as much as possible.
You can use your fingers when the mixture cools a little more, stretching it into fun shapes. Let the nuts cool, break or chop up any large clumps, then freeze the nuts while you….
Churn the ice cream: Stir the bourbon and vanilla into the chilled ice cream base. Place the ice cream base in the freezer for half an hour to get it really cold, stirring it every 10 minutes to prevent ice crystals from forming.
When the ice cream is the consistency of a thick milkshake, stir in the candied pecan pieces. Scrape the ice cream into a container, and freeze until scoopable, at least 4 hours. The ice cream is best within a week of churning, but will keep for several months. Store with a piece of parchment paper pressed to the surface to prevent ice crystals from forming.
Your email address will not be published. Rate this recipe after you've made it:. Let cool slightly. I would put it in the fridge to help things along. Meanwhile toast the whole pecans on a sheet pan. Bake them at degrees for 10 minutes and then take them out and set aside to cool.
Whip the chilled coconut cream to stiff peaks. Then fold in the chilled maple mixture to the whipped coconut cream.
Ice Cream Maker Instructions: Add this to an ice cream maker and freeze according to the manufacturers directions, adding the toasted pecans in the last few minutes. Then transfer to a freezer ok storage container and freeze at least a few hours before serving. No Ice Cream Maker: Pour the combined ice cream base into a metal loaf pan or cake pan and then gently stir the toasted pecans in. Cover with Saran wrap and freeze for at least 10 hours before serving.
Sign up to get recipes from me in your inbox. Get Email Updates. November 10, at am Heather Christo. November 9, at pm Claudia maclean. Go Hawks!!! Looks like a Seattle win-. Bad day for my steelers Reply. November 9, at pm Kelley Misty Bleu Farm. Heather- you should make us Almond Joy ice cream sometime! November 10, at am Betty. The coconut oil is listed twice in the ingredients, but only added once Reply. Thank you so much for catching that Betty!!!
November 10, at am Jenny Flake. Love maple pecan ice cream!! I know, I bet that warm weather is so nice this time of year Jenny! November 10, at am Katrina Warm Vanilla Sugar. We had a quiet weekend too…and booooooy do I wish I had this ice cream.
So yummy! Thank you Katrina! November 10, at am Julie Table for Two. But no need to add to the stress level, right? True confession time.
Yeah, I know. Sorry, but I just do not like to cook. Especially not a raw bird. Gross and eeew! The last time my husband and I hosted Thanksgiving with my family, I told my mom that we could host, but I would not do a turkey. My mom was having none of that!
She and my stepdad schlepped a raw turkey from two hours away and prepped it at my house. And so it will be done again. Am I an adult, or what? I can bake all day, but I will not prepare and cook a turkey with all the trimmings.
One thing I love to make for family holiday get-togethers is homemade ice cream. I talked about the magic of no-churn ice cream in this post for No-Churn Biscoff Ice Cream which also will make a Thanksgiving Day appearance! You know I love just about anything maple flavored maple roasted cashews , anyone? Pure maple syrup and extract work together to create a delicious maple base for this ice cream.