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Maple Ice Cream with Pecan Praline

1 cup (250ml) maple syrup (I used Canada No. 1, medium grade, you can use dark or light syrup, the taste will vary depending on the syrup used)
2 cups (500ml) half and half or single cream
1 cup whole milk (250ml)
6 large egg yolks
1 tbsp sugar
1 cup heavy cream (double or whipping cream) (250ml)
A pinch of salt


Put 1 cup of the half and half and the heavy cream into a large bowl, and pop into the fridge, so its very cold.

In a saucepan, gently heat the 1 cup milk, 1 cup of half and half and the maple syrup. Heat until just steaming, and do not allow to boil.

In a large bowl, whisk together the egg yolks and the sugar, until well mixed. Pour in the hot milk/ cream/ maple syrup mixture into the egg yolks, very slowly, whisking constantly. Don't pour in the hot liquid all at once,  otherwise the eggs will curdle, so be careful while doing this step.

Once everything is well mixed, scrape back this mixture into a saucepan, and gently heat for 8 -10 minutes in a medium heat, again, not allowing the mixture to boil (as boiling will will curdle the custard). When the custard has thickened, and coats the back of a spoon, take off the heat.

Take out the cold half and half and cream mixture from the fridge, and pour in the custard througha sieve into it, mixing well. Let the ice cream mixture cool, then put into the fridge until its completely cold, ideally overnight.

Meanwhile, make the pecan praline.  Reserve a few nice pieces for the garnish, and crush the rest into coarse pieces and keep in a air tight tin (they will keep for up to a week)

When your ice cream mixture is completely cold, churn in an ice cream maker. In the last minute of churning, add the coarsely crushed pecan praline, and mix well. 

Serve with the remaining pieces of praline scattered over as garnish.


Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise