Maple Pecan Ice Cream
I went on an ice cream making kick and it’s been a lot of fun. This was a tough recipe for me to troubleshoot, and it took three times until I figured out my mistake. The answer is no shortcuts can be taken in ice cream making.
I wanted a fun fall ice cream flavor and suggested sweet potato, pumpkin pie, honey fig and my husband said all of those flavors were “weird”. I needed my husband’s buy in because I didn’t want to eat all the ice cream myself (I can, but I shouldn’t). I said, “what about maple pecan?,” and he said that was an “acceptable normal flavor”.
I was a little afraid of using a whole cup of maple syrup (This turned out to be one whole bottle of Trader Joe’s maple syrup), but you really need it all to get the maple flavor. So don’t try reduce the “sugar” or worry about the sweetness as a custard – when it freezes it will be the perfect sweetness.
I put my ice cream maker in the freezer for 6 hours and when I tried to make the ice cream, the custard wouldn’t churn properly, but stayed liquid. So I refroze the ice cream maker for 14 hours. However, the ice cream still wouldn’t get solid while churning. So finally, I froze the ice cream maker for 48 hours, and finally it worked!
I was a bit worried about the custard melting and freezing three times over, but I didn’t want to throw away the ingredients – it still turned out well thankfully.
Also enjoy these beautiful maple leaves we picked up from one of our PNW walks. Even though they’ve been dried on our table for 2 weeks, the color is still magnificent. Adapted from The Spruce Eats