Maple Pecan Praline Ice Cream

Maple is already delicious on its own, but having the right pairing can really take things to another level. We prepared an ice cream custard, featuring maple, and topped it with crunchy and delicious pecan pralines. It all blends perfectly together, for a mouthwatering treat that is sure to delight your sweet tooth.

Prep Time
30 minutes and 7 hours chilling time
Cook Time
40 minutes
Image
Maple Pecan Praline Ice Cream

Redpath® Dark Brown Sugar & Redpath® Special Fine Granulated Sugar 2kg

Redpath® Dark Brown Sugar

With a deeper caramel taste, it adds body to rich, decadent sweets like ganache, brownies, and gingerbread, or mocha anything. It’s also the classic choice for BBQ sauces and marinades, syrups, and more.

Redpath® Dark Brown Sugar
Redpath® Special Fine Granulated Sugar 2kg

An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

Redpath® Special Fine Granulated Sugar 2kg
Servings
8 cups
For the maple ice cream custard:
  • ¾ cup (180 ml) maple syrup
  • 1 tsp (5 ml) vanilla extract
  • 6 large egg yolks
  • 2 cups (480 ml) whole or 2% milk
  • 2 cups (480 ml) heavy (35%) cream
  • ½ cup (100 g) Redpath® Granulated Sugar
  • ¼ tsp (2 g) salt
For the pecan pralines:
  • 1 cup (96 g) pecan halves
  • ⅔ cup (145 g) Redpath® Dark Brown Sugar, packed
  • ½ cup (100 g) Redpath® Granulated Sugar
  • ⅓ cup (80 g) heavy (35%) cream
  • 2 tbsp (28 g) unsalted butter
  • 2 tsp (10 ml) bourbon or rum (optional)
  • ½ tsp (2.5 ml) vanilla extract
  • ½ tsp (3 g) salt
Instructions
For the maple ice cream custard:

Step 1

In a large bowl, whisk together the maple syrup, vanilla and egg yolks until pale; about 2 minutes. Set aside.

Step 2

Combine the milk, cream, Redpath® Granulated Sugar and salt in a medium-sized saucepan. Set over medium heat and cook until it just reaches a simmer. Remove from heat.

Step 3

Whisking continuously, gradually ladle the hot cream mixture into the egg mixture. 

Step 4

Return mixture back into the pot and set over medium-low heat. Cook, stirring, until custard thickens and a finger run across the backside of a spoon leaves a clear path; 10 to 12 minutes.

Step 5

Strain custard into a bowl and set over another bowl filled with ice water. Cool to room temperature, stirring occasionally.

Step 6

Place custard in refrigerator and chill for a minimum of 2 hours (custard may be refrigerated for up to 2 days before churning).  

For the pecan pralines:

Step 1

Preheat oven to 325°F (165°C). Lay the pecans in a single layer on a baking sheet and toast for 8 minutes. Set aside to cool.

Step 2

Have the bourbon (if using), vanilla and salt measured.

Step 3

In a large, heavy-bottomed saucepan, combine the Redpath® Dark Brown Sugar, Redpath® Granulated Sugar, cream and butter. Set over medium-low heat and stir until sugar and butter has dissolved; about 8 minutes. Stop stirring and increase heat to medium-high. Allow mixture to boil until it reaches 240°F (165°C) on an instant-read, or candy, thermometer.

Step 4

Remove from heat and immediately stir in the toasted pecans, bourbon (if using), vanilla and salt.

Step 5

Stir until mixture begins to thicken and turn opaque; about 5 minutes. Scrape onto a baking sheet and smooth into an even layer. Allow to cool completely.

Step 6

Once cooled, roughly chop into 1 inch (2.5 centimetre pieces).

For the assembly:

Step 1

If using an ice cream maker, churn custard according to manufacturer’s instructions until it reaches the consistency of soft serve ice cream.

Step 2

To churn without an ice cream maker, pour custard into a 9 x 13 inch (23 x 33 centimetre) baking dish and freeze for 30 minutes. Stir well and return to freezer. Repeat stirring every 30 minutes until custard reaches soft serve consistency.

Step 3

Transfer ice cream to a large bowl and fold in the chopped pecan praline.

Step 4

Transfer to an airtight container with a lid and freeze for at least 3 hours before serving. Ice cream will keep in the freezer for up to 2 weeks.