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Maple Butter Pecan Ice Cream Recipe

Maple Butter Pecan Ice Cream Recipe

3/4 cup pecans
1 tablespoon unsalted butter
2 cups heavy cream
1/2 cup milk
3/4 cup pure maple syrup
1/8 teaspoon salt
3 large egg yolks
1/2 teaspoon maple flavoring.

Chop pecans. Toast pecans in melted butter in skillet about 5 minutes. Cool and chill in a sealed plastic bag. Bring cream, milk, maple syrup, and salt just to a boil. In a bowl, beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook over moderately low heat, stirring constantly, to 170 degrees F. Pour through strainer and cool. Stir in maple flavoring. Chill, covered with plastic wrap, at least 3 hours and up to 1 day. Freeze in ice cream maker. Transfer to a bowl and stir in pecans; put in freezer to harden.

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