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Maple Ice Cream With Pecan Praline

A creamy, sweet ice cream featuring pure maple syrup and crunchy, caramelized pecans for a delightful treat any time of year.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup maple syrup
  • 1 teaspoon vanilla extract
Pecan Praline
  • 1/2 cup pecans, chopped
  • 1/2 cup sugar
  • 2 tablespoons butter for melting
  • 1/4 cup heavy cream for praline

Method
 

Preparation
  1. In a saucepan, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup maple syrup, and 1 teaspoon vanilla extract. Heat over medium heat until warm but not boiling, then remove from heat and let cool.
  2. Pour the mixture into an ice cream maker and churn according to manufacturer instructions.
Pecan Praline Preparation
  1. In a skillet, melt 2 tablespoons of butter over medium heat. Add 1/2 cup sugar and stir until it begins to caramelize.
  2. Add the chopped pecans to the skillet and cook until fully coated and browned. Remove from heat and carefully stir in 1/4 cup of heavy cream.
  3. Allow the praline mixture to cool slightly.
Combining and Freezing
  1. Once the ice cream is ready, fold in the pecan praline mixture gently.
  2. Transfer the ice cream to a container and freeze until solid, usually about 4 hours.

Notes

Serve in chilled bowls or cones, topped with additional chopped pecans or maple syrup. Store in an airtight container in the freezer for up to 2 weeks. Press parchment paper onto the surface to prevent ice crystals.