Author Notes
This creamy ice cream flavor has a buttery, nutty crunch from toasted pecans and light maple syrup sweetness. The method is a clever, quick no-cook technique that I've adapted from Eagle Brand and uses condensed milk to thicken the mixture.
If you don't have an ice cream maker, that's okay: Instead of the 3 cups of half-and-half, use 2 cups of heavy cream. Whip the cream to stiff peaks, then gently fold in the rest of the ingredients. Pour the mixture into a 2-quart container or a 9- by 5-inch loaf pan and freeze until firm. —Posie (Harwood) Brien
Ingredients
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3 cups
half-and-half (also called half cream in some countries, it's a blend of heavy cream and whole milk)
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1 1/2 cups
chopped toasted pecans
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3 tablespoons
butter, melted
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14 ounces
sweetened condensed milk
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1 teaspoon
maple extract (or sub 3 tablespoons maple syrup)
Directions
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Mix all your ingredients together in a large bowl.
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Add the mixture to an ice cream maker and freeze according to the manufacturer's instructions. I suggest sticking the finished ice cream in the freezer for at least an hour before serving to harden it even more.
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