“Maple” Butter-Pecan Ice Cream

Every-time I make homemade ice cream I am amazed at how good it tastes….so much better than store bought. Yeah it’s a little work to make your own, but when you consider the ingredients that store-bought ice cream has in it you’ll never complain again. (Read ‘What’s That In My Ice Cream?!!!’ for more information.)

This is definitely our “new” favorite homemade ice cream flavor. Everyone loves it and eats it up in 2 days (usually less)!

• 2 cups raw whole milk
• 2 cups raw cream OR store-bought cream (NOT ultra-pasteurized)
• 4 egg yolks
• 1 Tablespoon vanilla extract
• 1 Tablespoon arrowroot powder
• 1/2 cup + 1/4 cup real maple syrup, divided
• 2 Tablespoons butter
• 1/8 teaspoon unrefined sea salt
• 1/2 cup pecans, coarsely chopped

In a small heavy saucepan melt butter over medium heat. Mix in salt and 1/4 cup maple syrup and allow to come to a rolling boil, stirring constantly. Let boil 2 to 3 minutes, while continuing to stir. Add in pecans and stir to coat while cooking for 2 to 3 more minutes.

Immediately pour hot maple-pecan mixture onto a parchment-lined tray and smooth out into an even layer just over 1/8″ thick. Set aside to cool.

Once “candied” pecan layer is firm and cool, chop with a sharp knife into desired sized bits (we like ours fairly small). Move on to preparing the ice cream…

In a large bowl beat the egg yolks with a wire whisk. Whisk in vanilla and arrowroot until no lumps remain; followed by 1/2 cup maple syrup, milk, and cream.

Add mixture to ice cream machine and process according to manufacture’s directions (about 25 to 30 minutes for my ice cream maker).

Remove ice cream from machine and place into a freezer safe container. Immediately stir in chopped up “candied” pecan mixture to thoroughly combine. Place container with ice cream in freezer, to ripen, for at least 2 to 3 hours before serving.

Makes 1 1/2-Quarts.