This ice cream recipe is absolutely amazing. The sea salt is the ideal finishing touch.
| Prep Time: | 45 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
| Yield: | 1 quart |
Ingredients
- ½ cup coarsely chopped pecans
- 2 tablespoons white sugar
- ½ teaspoon sea salt, or to taste
- ¾ cup white sugar
- ¼ cup real maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 drop maple-flavored extract, or to taste
- 3 cups half-and-half
- 1 pinch coarse sea salt, or to taste
Instructions
- Place pecans into a heavy saucepan over medium heat and toast the nuts, stirring constantly, until fragrant, 1 to 2 minutes.
- Sprinkle 2 tablespoons sugar over pecans and stir constantly until the sugar melts to a light brown syrup and coats the pecans. Immediately pull the pan off the heat; sprinkle with 1/2 teaspoon sea salt.
- Turn hot pecans out onto a piece of parchment paper and cool thoroughly; break apart any large clumps. Set candied pecans aside.
- Whisk 3/4 cup sugar, maple syrup, eggs, vanilla extract, and maple flavoring in a large bowl until smooth. Slowly whisk in half-and-half.
- Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions. Mix the candied pecans into the softly-frozen ice cream. Sprinkle servings with a pinch of coarsely ground sea salt.
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article,
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 206 mg |
| Sugars | 28 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I had a quart of heavy cream I needed to use up so I increased the servings to 12 and adjusted the recipe. I used all heavy cream and ommitted the salt because my mom is funny about sweet and salty together. it came out great! Best tasting icecream ever!
My rating is based on what I was told about it’s quality, you see, I made it for an ice cream contest but because I was the MC I never got around to tasting it. Five recipes were entered and 2’of the competitors told me mine was excellent. Except for the Maple Extract, I used Almond. Be prepared to 2X or 3X the recipe—I wasn’t.
This is my go to recipe when I want to make some delicious ice cream either to wow guests or to just indulge in some deliciousness!
Was great!!!!!! Added some toffee chips. Made it a little sweet. Because I added it before puttin mix in the frig to v Cool. Would wait till right before freezing next time.
Seriously amazing. I didn’t have any maple extract so I didn’t use it. Other than that, followed the recipe exactly. I’m going to
Tried this and it was wonderful! Substituted out 1 cup of the half and half for a cup of heavy whipping cream to make it a little richer. Absolutely great!
excellent just how it is!
This is really good ice cream. It was fast & simple to make and the instructions are easy to follow. I made two modifications for my own taste, those being reducing the sugar to a half cup, and using 2 cups heavy cream and one cup half & half. The recipe yielded 3 pints. Next time I make it, I’m going to make more candied nuts. Not for the ice cream, but so I can eat ’em up!!
I thought it was good. Had a little bit of an after taste to it but not bad. I would make this one again.
I’m always apprehensive about eating raw eggs, so I cooked the eggs with the sugar and ½ cup of light cream in a double boiler, stirring constantly with a whisk until the mixture achieved 160°. Granted, this adds an extra 10 minutes to the recipe, but I’d rather be safe than sorry. Should you choose to do this, be sure you are constantly stirring so you don’t end up with scrambled eggs, and thoroughly chill the mixture before adding the rest of the ingredients and adding it into the ice cream maker. I used previously made praline pecans so the salt was eliminated, and I replaced one cup of light cream with one cup of heavy cream for a creamier texture. I also used more than a drop of maple flavoring because I love maple flavor. This was excellent. You’ll be licking the beater, trust me. Added note: This ice cream didn’t last 24 hours in this house.
This ice cream tastes like the very best butter pecan ice cream you can find. I sometimes replace part of the half and half with whipping cream, because it makes a richer and smoother ice cream. Otherwise, I follow the recipe.
This ice cream is awesome! The only difference was I used heavy whipping cream instead of half and half, and it was still awesome! So delicious! I definitely will be making this again real soon!