Happy Weekend, my lovlies!
So, if you have an ice cream machine, or a friend who has one, BUY this book.
Or, you know, visit here on Saturdays because I plan to work my way through the whole thing : )
This recipe is pure genius because (a) you boil down the maple syrup into concentrated goodness - less water = creamier ice cream and (b), the pecans are slightly salted for extra deliciousness.
Jeni Britton Bauer is an Ice Cream Goddess.
MAPLE PECAN ICE CREAMJeni's Splendid Ice Creams at Home
makes about 1 quart
3/4 cup pecan halves
1 tbsp melted butter
1/2 tsp fine sea salt
Toss everything together and toast in the oven at 350°F for 10 or 15 minutes or, on the stove until nice and crispy. Cool completely and then store in the freezer until your ice cream is done churning.
ICE CREAM -
1 1/2 oz. softened cream cheese
1/2 tsp fine sea salt
1 1/2 cups Grade B or C maple syrup
2 cups whole milk
1 1/4 cups cream
1 tbsp + 1 tsp cornstarch
2 tbsp light corn syrup
Whisk your cream cheese and salt in a nice, big bowl until smooth and set aside. Mix 2 or 3 tablespoons of milk with your cornstarch to make a slurry and set aside as well. Combine the remaining milk, cream and corn syrup in a big measuring cup with a spout.
Bring your maple syrup to a boil in a 4 quart saucepan. Reduce the heat to medium and continue to boil until it's reduced by half, about 8 or 10 minutes. Remove from heat and, whisking constantly, add your milk+cream mixture. Bring your mixture to a rolling boil and let cook for 4 more minutes. Gradually whisk in your cornstarch mixture and cook until thickened, about a minute or two.
Carefully whisk your maple mixture into the cream cheese bowl and let cool down a bit. Pour your ice cream base into a 1 gallon Ziplock freezer bag and chill overnight.*
Cut a little hole out of the corner of your bag and pour the base into your ice cream machine and freeze according to the manufacturer's instructions. Pack your ice cream into a container, folding in the pecans as you go along. Place a piece of parchment paper on top and cover tightly with a lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
*Letting your ice cream base chill overnight allows the magical goodness to develop which makes a creamier finished product. If you don't want to wait that long, just submerge your tightly sealed Ziplock bag of ice cream mix in an ice bath until cold. You may need to add a bit more ice to the bath as you go along, it should take about 30 minutes to cool down thoroughly. Remember, the colder your ice cream base, the faster it freezers, the better the texture : )