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Candied Pecan Maple Ice Cream

Course: Desserts
Author: Kristi


Candied Pecans

  • Prep Candied Pecans as indicated in recipe above. Set aside until ready to use.

Ice Cream

  • 3 large egg yolks
  • 1/4 cup sugar
  • Pinch of salt
  • 1 cup whole milk
  • 1 cup maple syrup
  • 2 cups heavy cream


Ice Cream Custard

  • Whisk the egg yolks, sugar and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk. Cook over medium heat, stirring, until almost simmering (the mixture should be thick enough to coat a spoon). Stir in the maple syrup. Transfer to a bowl.
  • Refrigerate until cold, about 30 minutes up to overnight.

Ice Cream

  • Stir the heavy cream into the chilled custard. Churn in an ice cream maker *(see note). Transfer to an airtight container and freeze until firm, at least 2 hours.


*Follow the instructions with your ice cream maker on how long the ice cream should churn. For example, mine took 20-25 minutes before it was ready to be transferred to an airtight container.