Go Back
Email Link
Print
Recipe Image
Smaller
Normal
Larger
Maple Hickory Ice Cream with Buttered Pecans
Print Recipe
Pin Recipe
Servings
1
pint approx
Ingredients
For the Buttered Pecans
3/4
cup
chopped pecans
1 1/2
tbsp
butter
1
tbsp
rounded sugar
Pinch
of salt
For the Maple Hickory Ice Cream
3
whole large eggs
2
cups
heavy cream
1
cup
milk
1/2
cup
maple syrup
1
tbsp
corn syrup
5 to 15
drops of Hickory Liquid Smoke
Pinch
of salt
3/4
cups
buttered pecans
Instructions
For the Buttered Pecans
Melt butter in a saucepan and add remaining ingredients. Cook over low heat for 2-3 minutes, stirring constantly, until the butter is absorbed.
Cool on a lined cookie sheet in refrigerator for at least 30 minutes. Chop the pecans and keep a few whole ones to decorate
For the Maple Hickory Ice Cream
Whisk eggs in a medium bowl until well blended. Set aside.
Add all the remaining ingredients to a saucepan on medium heat, and bring to a light simmer.
Temper the eggs by slowly drizzling about 1 cup of the hot mixture into the eggs, while vigorously whisking the eggs.
Carefully pour the egg/cream mixture into the saucepan slowly, while whisking constantly.
Cook, stirring constantly over medium-low heat, until the back of your spoon remains lightly coated.
Refrigerate immediately, stirring occasionally during first 30 minutes, and cool completely for at least 3 hours.
Churn in ice cream maker according to manufacturer’s directions and stir in nuts when transferring ice cream to a container.