since 1966


Maple-pecan ice cream


  • 1 cup pure maple syrup or organic syrup
  • 1 cup whole milk
  • 1 Tbsp. cornstarch
  • 1/2 tsp. vanilla extract
  • 6 large egg yolks
  • 1/2 cup coarsely chopped pecans or walnuts
  • 1 1/2 cups heavy cream

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Bring the heavy cream to a simmer in a heavy-bottomed saucepan over medium heat. Whisk together maple syrup or organic syrup, cornstarch, and egg yolks.

Pour about 1/3 of the hot cream into the syrup mixture, then pour the syrup mixture into the remaining cream in the saucepan.

Heat over medium-low heat, stirring constantly, until hot and thickened slightly. Do not let boil. Strain into a large mixing bowl.

Cool the mixture; whisk in milk and vanilla. Chill thoroughly, then freeze in an ice cream machine. Add pecans when almost frozen.

Recipe categories

Maple-pecan ice cream


Maple-pecan ice cream

Main dishes

Maple-pecan ice cream