Happy Monday morning!
I almost had an ice-cream fail this weekend. Note to self: always follow the manufacturer’s instructions. Six hours in the freezer is not enough.
So, on Saturday, we had chilled maple-flavoured cream with floating pecan nuts. But on Sunday, having reserved the remainder of the prepared ice-cream mixture, we had delicious, soft, and frozen maple and pecan ice-cream.
As with most ice-creams, it has a custard base, which is something of a labour of love to prepare, but totally worth it. Oh my, it was delicious. Here’s the recipe. Did I mention how delicious it was?
Heat the milk until almost boiling (look out for little bubbles round the edge of the pan). Whisk the egg yolks in a heatproof bowl, then very slowly pour the hot milk onto the eggs, whisking all the time. Don’t pour too fast!
Put a small amount of hot water in a pan and set to a rapid simmer. Place the bowl with the egg mixture on top of the pan, making sure the base of the bowl does not touch the water. Stir continuously until the mixture thickens (about 10 minutes). Take it from the heat, stir in the maple syrup, and set aside to cool.
To make the caramelised pecan nuts: Melt the butter in a small frying pan. Mix together the nuts, sugar and salt, and then add them to the pan. Fry them over a medium heat, stirring continuously, for about 3 minutes, until they turn golden. Then quickly remove them from the heat to a cold bowl, otherwise they will burn. Set aside.
When the maple mixture is cool, add the whipping cream. Pour into the ice-cream machine and churn for about 30 minutes. Add the pecan nuts and churn until they are mixed in, about 2 minutes.