Maple Butter-Pecan Ice Cream

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Maple Butter-Pecan Ice Cream Ingredients

3/4 c Pecans	3/4 c Pure maple syrup
1 tb Unsalted butter	1/8 ts Salt
2 c Heavy cream	3 lg Egg yolks
1/2 c Milk	1/2 ts Maple extract

Instructions for Maple Butter-Pecan Ice Cream

Coarsely chop pecans. In a skillet melt butter over moderate heat until foam subsides. Toast pecans in butter, stirring occasionally, until golden and fragrant, about 5 minutes, and sprinkle with salt to taste. Cool pecans and chill in a sealable plastic bag. Buttered pecans may be made 3 days ahead and chilled. In a heavy saucepan bring cream, milk, maple syrup, and salt just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170? F. Pour custard through a sieve into a clean bowl and cool. Stir in extract. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day. Freeze custard in an ice-cream maker. Transfer ice cream to a bowl and fold in chilled pecans. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead. Makes 1 quart. Gourmet August 1997 Posted to recipelu-digest by Sandy on Mar 05, 1998

Main Ingredient: Ice CreamCuisine: Uncategorized

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