I am back today with the last installment in my week of ice cream recipes, this time with a sweet and crunchy delicacy that takes advantage of the flavor and creaminess of full-fat and cultured grass-fed dairy. I love the flavor combination of rich maple syrup and toasted pecans, and the great contrast of silky smooth ice cream and crunchy nuts that this dessert provides. Sour cream (especially if it is from pastured cows), grass-fed butter, coconut milk, and egg yolk create an amazingly healthy and tasty combination of fats and nutrients, and the maple syrup provides rich flavor and just enough sweetness, without wreaking too much havoc on blood sugars, the way many typical ice creams do. For this recipe you will need:
1 tbsp grass-fed butter
1/3 cup chopped pecans
1 tbsp maple syrup
1 cup coconut milk
1 cup sour cream
3 egg yolks
1/3 cup maple syrup
1 tsp vanilla
Heat a small sauté pan and melt your butter on medium-low heat. Add the pecans and toast lightly for four to five minutes, being careful not to overheat them (this causes the nuts to release a bitter taste). Remove from heat and stir in your maple syrup, making sure the nuts are evenly coated. Place in the refrigerator to cool.
In a blender or food processor blend the remaining five ingredients until smooth. Place in your ice cream maker and freeze according to the manufacturer’s instructions. During the last few minutes of the cycle, remove your pecans from the fridge, separate the individual pieces (the stickiness of maple syrup makes them clump), and add to your churning ice cream. Place the ice cream in the freezer for a few hours to harden, and then enjoy!
I am sharing this recipe at Simply Delish, The Hearth and Soul Blog Hop, A Southern Fairy Tale, Mangia Monday, Menu Mondays, Melt in Your Mouth Monday, Tuesday Night Supper Club, Tuesday’s Tasty Tidbits, Tasty Tuesday, Tuesdays at the Table, Slightly Indulgent Tuesday, Made From Scratch Tuesday, Delectable Tuesday, Sweet Treats Thursday, and Sweet Tooth Friday.