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No-Churn Maple Pecan Ice Cream
2022-05-03
https://www.metro.ca/userfiles/image/recipes/creme-glacee-erable-pacanes-11912.jpg
PT6H20M
PT20M
PT6H40M
Crust :In your stand mixer, whip the cold heavy whipping cream until soft peaks form. Turn the mixer on high speed and continue to whip, add in the vanilla extract and then start adding the sweetened condensed milk in a steady stream until it's fully incorporated and hard peaks form.Spread half of the ice cream base into a loaf pan. Drizzle with half of the maple syrup, then sprinkle half of the chopped candied pecans over the top. Use a knife to gently swirl the mixture to combine.Pour the remaining ice cream base on top, and repeat the process above with the remaining maple syrup and candied pecans.Wrap the pan tightly in plastic wrap and freeze until firm, at least 6 hours. Serve in ice cream cones or keep frozen for up to 2 weeks, tightly wrapped in plastic.
8
Metro
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2 cups (500 mL) heavy cream cold
1 can sweetened condensed milk
2 teaspoons (10 mL) pure vanilla extract
1/4 cup (60 mL) maple syrup, divided
1 cup (250 mL) candied pecans, chopped and divided
No-Churn Maple Pecan Ice Cream
8
Desserts
6:20
Preparation
0:20
COOKING
6:40
TOTAL TIME
Ingredients
-
2 cups
(500 mL)heavy cream cold
-
1 can
sweetened condensed milk
-
2 teaspoons
(10 mL)pure vanilla extract
-
1/4 cup
(60 mL)maple syrup, divided
-
1 cup
(250 mL)candied pecans, chopped and divided
Preparation
Crust :
In your stand mixer, whip the cold heavy whipping cream until soft peaks form. Turn the mixer on high speed and continue to whip, add in the vanilla extract and then start adding the sweetened condensed milk in a steady stream until it's fully incorporated and hard peaks form.
Spread half of the ice cream base into a loaf pan. Drizzle with half of the maple syrup, then sprinkle half of the chopped candied pecans over the top. Use a knife to gently swirl the mixture to combine.
Pour the remaining ice cream base on top, and repeat the process above with the remaining maple syrup and candied pecans.
Wrap the pan tightly in plastic wrap and freeze until firm, at least 6 hours. Serve in ice cream cones or keep frozen for up to 2 weeks, tightly wrapped in plastic.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
