Maple Pecan Praline Ice Cream

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).  

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).

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.