Maple butter-pecan ice cream from Epicurious by Gourmet

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Chill custard at least 3 hours or until cold, and up to 1 day.

  • ashallen on October 05, 2019

    This is a great ice cream recipe. My husband *loved* it - he thought the contrast between the rich, creamy, maple ice cream base and the salty crunchy pecans was awesome. I love the maple ice cream base but would prefer the pecans to be candied vs. salted - very much personal preference! Texture is very rich and smooth and stays that way in the freezer. Maple flavor in the base is pretty subtle without the maple extract, even when using a pure, dark maple syrup, so I consistently use a good, natural maple extract. Recipe calls for bringing cream/milk/maple syrup just to a boil during initial heating step - I just bring it to 175F. I also frequently add up to 2 extra egg yolks for extra smoothness and richness. [Cross-post for Epicurious/Gourmet Best of 1998/I Made That!]

  • stef on July 28, 2019

    An excellent maple ice cream. Loved the taste of the salted pecans with the maple flavour

  • KarinaFrancis on May 18, 2014

    This was delicious! The maple flavour works so well with the crunchy pecans. I made it to go with a carrot cake but it could easily stand alone. I substitued 600ml of regular cream for the heavy cream and milk and it worked. I'm not sure we have heavy cream in Australia. Have already had requests, well demands actually, to make it again.

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Reviews about this recipe

  • I Made That!

    And then I found a recipe for a maple butter pecan in Gourmet magazine, and there was no turning back.

    Full review
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