Maple Pecan Ginger Ice Cream
From efitobx 11 years ago
- 8 hours to make
- Serves 6-8
Pecans and Maple syrup a delicious combination.
Ingredients
- ¾ cup pure maple syrup shopping list
- 2 cups half and half shopping list
- 5 egg yolks shopping list
- 3 tablespoons granulated sugar shopping list
- ½ cup heavy cream shopping list
- 1 cup pecans, lightly toasted and chopped shopping list
- ½ cup crystallized ginger, finely chopped shopping list
How to make it
- In a saucepan, heat the maple syrup and half-and-half until scalding.
- Whip the egg yolks with the sugar until the mixture is starting to foam, about 2 minutes. Gradually add the scalded cream mixture while whipping rapidly making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture before heating.
- Place the combined mixture back into the saucepan and continue to cook over a low heat, stirring constantly, until thick enough to coat the back of a wooden spoon.
- Remove from the heat and immediately stir in heavy cream.
- Let the custard cool, stirring every 5 minutes, to prevent a skin from forming. After slightly cooled, cover with plastic wrap setting it directly on the custard and up the sides of the bowl to prevent the skin from forming.
- Allow the custard to chill in the refrigerator for several hours, until it is completely cold.
- Process cooled custard in an ice cream maker according to manufacturer’s directions.
- Towards the end of freezing, stir in the pecans and crystallized ginger.
- Store covered in the freezer.
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