Try this Maple Butter-Pecan Ice Cream recipe, or contribute your own.
Suggest a better descriptionCoarsely 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
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Serving Size: 1 Serving (1043g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3939 | ||
Calories from Fat: 3093 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 343.7g | 458 % | |
Saturated Fat 144.1g | 721 % | |
Monounsaturated Fat 129.6g | ||
Polyunsanturated Fat 51.8g | ||
Cholesterol 5546.4mg | 1707 % | |
Sodium 324.2mg | 11 % | |
Potassium 1540.2mg | 41 % | |
Total Carbohydrate 150.4g | 44 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 140.2g | ||
Protein 86.4g | 123 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3939
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