Salted Pecan-Maple Ice Cream Recipe

Salted Pecan-Maple Ice Cream Recipe

  • 1/2 cup coarsely chopped pecans
  • 2 tablespoons white sugar
  • 1/2 teaspoon sea salt, or to taste
  • 3/4 cup white sugar
  • 1/4 cup real maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 drop maple-flavored extract, or to taste
  • 3 cups half-and-half
  • 1 pinch coarse sea salt, or to taste
  1. Place pecans into a heavy saucepan over medium heat and toast the nuts, stirring constantly, until fragrant, 1 to 2 minutes.
  2. Sprinkle 2 tablespoons sugar over pecans and stir constantly until the sugar melts to a light brown syrup and coats the pecans. Immediately pull the pan off the heat; sprinkle with 1/2 teaspoon sea salt.
  3. Turn hot pecans out onto a piece of parchment paper and cool thoroughly; break apart any large clumps. Set candied pecans aside.
  4. Whisk 3/4 cup sugar, maple syrup, eggs, vanilla extract, and maple flavoring in a large bowl until smooth. Slowly whisk in half-and-half.
  5. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Mix the candied pecans into the softly-frozen ice cream. Sprinkle servings with a pinch of coarsely ground sea salt.
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