Maple Pecan Ice Cream

Easy Maple Pecan Ice Cream recipe. Made with only 5 ingredients, this makes a great quick and simple dessert idea that everyone will love.

Somehow I missed National Ice Cream day by one day?

These arbitrary food holidays always seem to be one or two days before I post something in that category. I guess I just need to plan out my posts a little better.

But this Maple Pecan Ice Cream? It is definitely worth the wait.

This recipe kind of reminds me of my Butter Pecan Ice Cream. They are both really good recipes, and if you don't have maple by all means make the other one.

But this is the first summer that I haven't been able to go back to Vancouver. 

I mean, we could, but we don't know if we would be able to get back into the US.

So here I am. Bringing Canada to me with this ice cream.

What do you need to make this Maple Pecan Ice Cream?

This ice cream is super easy to make. All you need is an ice cream maker and these simple ingredients:

• maple syrup
• whipping cream
• coffee cream
• salt
• eggs
• pecans

If you are looking for an eggless ice cream recipe, I would check out my Graham Cracker Chocolate Chip Ice Cream. But if you are okay with having eggs in your ice cream, this is the recipe for you!

It is so creamy and so easy to make, there is really no excuse NOT to make it!

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Maple Pecan Ice Cream

Easy Maple Pecan Ice Cream recipe. Made with only 5 ingredients, this makes a great quick and simple dessert idea that everyone will love.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Calories: 262kcal

Author: Cathleen Childs

Equipment

• ▢
  Ice Cream Maker

Ingredients

• ▢ 1 cup maple syrup
• ▢ 2 cups whipping cream
• ▢ 1 cup coffee cream
• ▢ a pinch of salt
• ▢ 2 large eggs
• ▢ ½ cup chopped pecans

Instructions

• In a medium saucepan, bring the maple syrup to a boil. Reduce the heat and allow it to simmer for around 5 minutes, or until the maple syrup has reduced to around ¾ cup.
• Mix in the creams and salt. Bring the mixture to a boil then remove from the heat.
• In a small bowl, beat together the eggs. Slowly mix in around 1 cup of the hot mixture. Add this mixture to the saucepan with the hot cream and whisk together.
• Cook over medium heat, whisking constantly until the mixture is hot. Do not let the mixture boil.
• Pour the mixture into a glass bowl. Cover and refrigerate for around 3-4 hours, or until cold.
• Freeze according to manufacturer's instructions, adding in the pecans when the mixture is 30 minutes from being done.
• Pour into an airtight container and place in the freezer overnight.

Notes

1. Make sure to do the step with the eggs slowly. You don't want to cook the eggs and have egg bits in your ice cream.

Nutrition

Calories: 262kcal

Tried this Recipe? Tag me Today!Mention @ATasteofMadness1 or tag #atasteofmadness!