Hey there, dessert lovers!
Are you in the mood for something sweet and indulgent? I’ve got a treat you won’t want to miss!
Today, I’m sharing my recipe for pecan pie ice cream.
Yes, you heard that right—pecan pie in ice cream form!
It’s creamy, crunchy, and bursting with flavor. Perfect for a hot day or whenever you need a little pick-me-up.
Grab a scoop, and let’s dive into this deliciousness!
Suggestions for Ingredient Substitution
Full-fat milk can be replaced with unsweetened almond milk or coconut milk for a dairy-free option. These alternatives provide a creamy texture and unique flavor profile. Adjust the sweetness level if using coconut milk, as it’s naturally sweeter. Whipping cream can be substituted with coconut cream for a vegan version. Chill the coconut cream overnight and use only the solid part for best results. Brown sugar can be swapped with coconut sugar or a sugar-free sweetener like erythritol for those watching their sugar intake. Use slightly less coconut sugar, as it’s sweeter than brown sugar, or follow the manufacturer’s conversion guidelines for sugar-free alternatives. When using sugar substitutes, the texture and freezing point of the ice cream may change slightly, so monitor consistency during churning.
| Preparation Time | 30-60 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 6-10 hours |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 30-40 g
- Fat: 120-130 g
- Carbohydrates: 180-200 g
Ingredients
- 2 cups full-fat milk
- 1 cup whipping cream
- 1/2 cup brown sugar, lightly packed
- 2 eggs
- 1 teaspoon vanilla essence
- 1 cup roughly chopped pecans
- 2/3 cup pure maple syrup
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt (kosher)
Step 1: Prepare the Milk and Cream Mixture
In a heavy saucepan, combine the milk and cream.
Stir in the sugar and heat on medium until the mixture is scalded, reaching about 180 degrees Fahrenheit.
Look for bubbles forming around the edges.
Once scalded, remove the saucepan from the heat.
Step 2: Temper and Combine the Eggs
In a small bowl, beat the eggs until well-blended.
Gradually whisk several tablespoons of the hot milk mixture into the eggs to temper them.
Slowly pour the tempered egg mixture back into the saucepan, whisking continuously to prevent curdling.
Step 3: Cook and Cool the Custard
Place the saucepan over medium-low heat and cook the mixture, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, approximately 6 minutes.
When you see the first wisps of steam, remove the pan from the heat.
Continue stirring for an additional 5 minutes to aid in cooling.
Stir in the vanilla.
Transfer the custard to a bowl, cover it, and refrigerate until it is very cold, about 6 hours or overnight.
Step 4: Prepare the Maple-Glazed Pecans
In a small, heavy skillet over medium-high heat, toast the pecans, stirring until they are lightly browned.
Remove the skillet from the heat.
Pour in the maple syrup, add the butter and a pinch of salt, stirring to coat the pecans completely.
Transfer the glazed pecans to a bowl and refrigerate until cooled.
Step 5: Churn the Ice Cream
Add the chilled custard to your ice cream maker and churn until it reaches the consistency of soft ice cream, about 40 to 50 minutes.
Transfer the churned ice cream to a bowl and fold in the cooled pecans and syrup, swirling them gently so they are not thoroughly mixed in.
Step 6: Freeze and Serve
Transfer the ice cream to one or more containers and freeze until firm, at least 2 hours.
If necessary, allow the ice cream to soften slightly at room temperature or in the refrigerator before scooping and serving.
Enjoy your homemade maple pecan ice cream!
