Maple Cinnamon Pecan Ice Cream
In a medium saucepan, combine the milk, maple syrup, salt, ground cinnamon and cinnamon stick. Scrape the seeds from the vanilla bean and add the seeds and the pod to the mixture.
Bring to a simmer over medium low heat, stirring to dissolve the syrup and salt. The ground cinnamon will try to float on top, but after steeping for a while, it will eventually mix with the milk. Remove from the heat and let steep for 1 hour. Remove the vanilla bean pod and cinnamon stick, then pour the mixture through a mesh strainer to remove any bits of the vanilla bean pod.
Chill the mixture in the refrigerator overnight or until very cold. Whisk the chilled mixture with the yogurt, then pour the mixture into your ice cream maker and freeze according to the instructions. Stir the pecans into the mixture when it’s frozen to soft-serve consistency, then store the ice cream in the freezer and freeze until firm, about 4-6 hours.
Yields about 1 quart (8 servings (1/2 cup each).
(Weight Watchers Points Plus Value: 3 points, per ½ cup serving without pecans/ 4 points, per ½ cup serving with pecans)
Recipe from Curly Girl Kitchen.
Maple Cinnamon Ice Cream (not so light version)
In the bowl of your stand mixer fitted with the whisk attachment, beat the maple syrup, salt, cinnamon, vanilla bean paste, rum, and cream cheese on medium speed, scraping the bowl occasionally, until very smooth, about 2-3 minutes. With the mixer running, stream in the cream slowly but steadily. Whip until well combined. Refrigerate for 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions. Fold in the pecans, then store in a container and freeze until firm, about 4-6 hours.
Yields about 1 quart.
Recipe from Curly Girl Kitchen