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“Wonderful ice cream made in my Cuisinart ice cream maker, cook time is for chilling and freezing. Be sure to use good quality REAL maple syrup. The original recipe called for 1/2 cup of milk, and 2 cups of heavy cream, however, I reduced the cream and substituted fat free half and half instead with excellent results. Also a little tip when making ice cream that uses any extract, make sure you use pure extract and the imitation extracts generally have gylcol in them which acts as an antifreeze agent leaving you with runny ice cream.”
6hrs 15mins
1 quart

Ingredients Nutrition


  1. Melt butter in a skillet over moderate heat until foam subsides. Toast pecans in butter, stirring occasionally, until fragrant and golden, about 5 minutes, sprink with salt to taste. Cool pecans and chill in a sealable bag or bowl. Pecans can be made up to 3 days in advance.
  2. In heavy sauce pan bring cream, half and half (or milk), maple syrup and salt just to a boil over medium high heat, stirring occasionally.
  3. In a bowl beat yolks until smooth. Add hot cream in a very slow stream, whisking (pour slowly over yolks so as not to scramble the eggs, this is important), and pour back into pan.
  4. Cook custard over moderately low heat, stirring constantly, until thermometer reaches 170 degrees F. Pour custard through a sieve into a clean bowl and cool. Stir in extract, cover bowl.
  5. Chill custard at least 3 hours, or until cold, and up to 1 day.
  6. Freeze custard according to your ice cream maker directions, adding pecans during the last few minutes of the cycle. Transfer chilled ice cream to an airtight container (I put in a sealable bowl, and cut parchment paper to fit directly on top of the ice cream), freeze until harden about 2 hours.
  7. As you eat ice cream up, cover exposed areas with parchment to prevent freezer burn. Ice cream will keep for about 1 week.

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