We can’t imagine a more decadent tasting butter pecan ice cream than
this version made with cane syrup.
Buttery Cane Syrup Ice Cream with Pecans
Yields: About 6 Cups
- 2 cups chopped pecans
- 3 tablespoons unsalted butter, melted
- ½ teaspoon kosher salt, divided
- 1 cup cane syrup
- 4 large eggs
- 3 cups heavy whipping cream
- 1 cup whole milk
- Cane syrup and pecans, to serve
- Preheat oven to 350°.
- Place pecans on a baking sheet. Bake until toasted, about 8 minutes, stirring occasionally. Remove from oven. Stir in butter and ¼ teaspoon salt. Let cool completely.
- In a medium bowl, whisk together cane syrup and eggs.
- In a large heavy saucepan, whisk together cream, milk, and remaining ¼ teaspoon salt. Bring to a boil over medium-high heat, stirring constantly. Remove from heat.
- Whisk 1 cup hot cream mixture into egg mixture. Whisk egg mixture into remaining cream mixture in pan. Cook over medium heat until mixture is thickened and coats the back of a spoon, about 8 minutes. Pour into a bowl; place bowl in a larger bowl of ice. Let stand until cool, stirring occasionally.
- Remove bowl from ice, and refrigerate egg mixture until very cold, about 5 hours.
- Process in an ice cream freezer according to manufacturer’s instructions. Stir in half of pecans. Spoon into a chilled, freezer-proof bowl. Freeze until firm. Serve with pecans and cane syrup.
Find more great recipes like this one in Taste of the South’s March/April 2017 issue!