Homemade Ice Cream

Maple and Pecan Nut Ice Cream

I love maple syrup and it gives this Maple and Pecan Nut Ice Cream a rich, sweet depth whilst the pecan nuts add texture. 

Homemade Ice Cream
Maple and Pecan Nut Ice Cream
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An all American flavour ice cream, drizzle with extra maple syrup and sprinkle with a few pecan nuts for a sweet treat that is hard to beat.
Nutrition Facts
Maple and Pecan Nut Ice Cream
Amount Per Serving (100g)
Calories 444 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 15g 75%
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Cholesterol 214mg 71%
Sodium 46mg 2%
Potassium 230mg 7%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 20g
Protein 6g 12%
Vitamin A 20%
Vitamin C 1%
Calcium 12%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
30minutes
Churn Time
30minutes
Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
30minutes
Churn Time
30minutes
Nutrition Facts
Maple and Pecan Nut Ice Cream
Amount Per Serving (100g)
Calories 444 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 15g 75%
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Cholesterol 214mg 71%
Sodium 46mg 2%
Potassium 230mg 7%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 20g
Protein 6g 12%
Vitamin A 20%
Vitamin C 1%
Calcium 12%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Method
  1. Cut the pecan nuts in half lengthways, spread them on a grill pan and grill for 2 -3 minutes under a medium grill until lightly browned. Remove and leave to cool.
  2. Put the egg yolks, sugar and cornflour in a bowl or jug and whisk until thick and foamy.
  3. Pour the milk into a heavy based saucepan, bring to the boil and then gradually mix into your egg yolk mixture.
  4. Return your mixture to the pan and cook over a gentle heat. Keep stirring until the custard thickens and is smooth.
  5. Pour the custard into a jug, this will make it easier to transfer into your ice cream maker, stir in the maple syrup. Leave to cool and then chill for at least an hour.
  6. When your mixture is chilled stir the cream into the custard, pour into your ice cream maker and churn until thick enough to scoop.
  7. Scrape into a freezer proof container and then fold in your pecan nuts. Serve or freeze for later.
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