Maple Pecan Ice Cream – a delicious recipe with u00bc, Maple Syrup, Butter, Heavy Cream, Pecans, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a heavy-bottomed skillet, combine sugar, 1/2 cup maple syrup, butter, and 1/4 cup heavy cream. Bring to a boil over medium heat, stirring occasionally. Continue to boil gently for 6-7 minutes. With a silicone spatula, stir in the pecans. Remove from heat and spread the mixture evenly over a parchment-lined baking sheet. Allow to cool completely.
2
In a large mixing bowl, beat remaining heavy cream until stiff peaks form. With the mixer on low, slowly stir in the vanilla extract and sweetened condensed milk. Scrap up small portions at a time of the mapled pecans and gently stir into the ice cream mixture. Transfer to a freezer safe container. Slowly swirl in the remaining maple syrup, cover and freeze for at least 6 hours.
656
kcal
Calories
46
g
Fat
55
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 cups Packed Light Brown Sugar, 3/4 cups Pure Maple Syrup, Divided, 2 Tablespoons Unsalted Butter, 2-1/4 cups Heavy Cream, Divided, and more.
Yes, Maple Pecan Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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