SALTED MAPLE PECAN BUTTER ICE CREAM
3/4 Cup Pure Maple Syrup
1 Cup Milk
1/2 Cup Pecan Butter
1 ½ Teaspoon Vanilla Extract
1 ½ Teaspoon Apple Pie Spice
½ Teaspoon Vanilla Bean Salt
¼ Teaspoon Ground White Peppercorns
2 Tablespoons Rum (Optional)
2 Cups Heavy Cream
This recipe is perfect for that time on the calendar when fall has arrived and we discover that we’re not quite ready to give up ice cream for another year. The flavors in this one are a perfect complement for the meals we look forward to in the fall: braised short ribs (braised anything, really), root vegetables, squash. After enjoying a meal like this, your guests might not have room left for a piece of pie or cake. But they’ll probably make room for a dish of this refreshing ice cream, packed with the flavors of fall! Serve with a drizzling of caramel sauce on top (or if you’re serving it in November, make it a dollop of fresh Cranberry Sauce) and a pumpkin cookie or a mini-zucchini muffin on the side and they’ll think you’re a real hero.
Chefs Note: While it’s fine to use a ‘store bought’ pecan butter, we prefer to make our own. It’s as easy as putting a pound of pecans in your food processor and pulsing until you’ve made butter out of them – about 3-4 minutes. The butter will be fresh, moist, and flavorful. If you like, add a little salt to the pecans before processing for a ‘salted’ pecan flavor.
Place maple syrup in a small sauce pan placed over medium heat. When the syrup starts to ‘bubble,’ reduce heat to medium low and cook, stirring frequently, until it has reduced by ½.
Remove from heat and add milk and pecan butter. Whisk until mixture is well combined and creamy. Add vanilla, seasonings, and rum (if using) and mix well.
Move mixture to a medium mixing bowl. Add heavy cream and whisk to incorporate it completely into the syrup mixture. Cover bowl and refrigerate mixture for 2-3 hours until mixture has chilled.
Place mixture in bowl of ice cream maker and freeze according to manufacturer’s instructions. When frozen to desired consistency, place ice cream in an airtight container in your freezer until ready to use.
Remove ice cream from freezer and allow to stand at room temperature for 15 minutes before serving.