Sunday, May 26, 2013

Brown Sugar Maple Pecan Ice cream

For some reason, I've never thought about using brown sugar in ice cream. But why not, right?

This ice cream uses an egg-free and uncooked base, so it's ready for churning right after mixing.

When I first started thinking about brown sugar, my next thought was maple. They go so well together. I really loved the maple whisky ice cream I made using Crown Maple, but this time I wanted the maple flavor a little less prominent, so there's just a little fleeting hint of maple in this ice cream.

Then, I decided to add some pecans as well. Because, well, why not?

Interestingly, this tastes a lot like butter pecan ice cream. It's not just the pecans - the base has a rich, buttery flavor. And, as I planned, the maple flavor is subtle, but it definitely adds its own nuance to the ice cream.

Brown Sugar Maple Pecan Ice Cream

2 cups heavy cream
1 cup milk
1/2 cup brown sugar, packed
1/2 teaspoon salt
1 tablespoon Crown Maple
1/2 cup pecans, chopped roughly

Combine the cream, milk, brown sugar, salt, and Crown Maple in a bowl (if you have a batter bowl or any sort of bowl with a spout, that makes pouring easier) or in a large measuring cup. Stir until the sugar is dissolved.

Churn in your ice cream maker according to manufacturer's directions. Add the pecans at the end of the churning time, or stir them in when the ice cream is finished.

Transfer to a storage container and freeze until firm.