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Maple Pecan Ice Cream
from the kitchen of Sharmagne Leland-St. John

¾ cup pure maple syrup
2 cups half-and-half
5 large egg yolks
3 tablespoons granulated white sugar
½ cup heavy whipping cream
1 cup pecans, toasted and crushed

In a small saucepan, over medium-high heat, scald the
half-and-half and the maple syrup. Remove from heat.

In a stainless steel bowl beat the egg yolks and sugar
for approximately 2 minutes until light and fluffy.
With a ladle, gradually pour the scalding half-and-half
mixture into the whipped egg yolk mixture.  Continue
whisking constantly so the eggs don't curdle. Strain any
lumps from the mixture before heating.

Place the bowl over a saucepan of simmering water, stirring
constantly with a wooden spoon.  Cook until the custard thick-
ens enough to coat the back of a spoon when you draw a line
with your finger through the middle of the custard. 170 º F.
Immediately remove the custard from the heat and stir in the
heavy cream. Cover and let cool to room temperature and then
refrigerate the custard until it is completely cold, prefer-
ably over night.

Preheat oven to 350º Place pecans on a baking sheet and bake
for about 8 minutes or until the pecans are fragrant and light-
ly browned. Cool. Place the pecans in a sealed plastic freezer
bag and use a rolling pin to crush the pecans.

Transfer the cold custard to your ice cream machine and process
according to the manufacturer's instructions. Once made, stir
in the toasted and crushed pecans and transfer the ice cream
to a chilled container and store in the freezer. If the ice
cream becomes too hard place in the refrigerator for about 30
minutes before serving so it can soften.

Makes about 3 cups.




 

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