Description
Smooth and creamy, no-churn vanilla ice cream swirled with mapled pecans.
Ingredients
- ¼ cups Packed Light Brown Sugar
- ¾ cups Pure Maple Syrup, Divided
- 2 Tablespoons Unsalted Butter
- 2-¼ cups Heavy Cream, divided
- 1 cup Chopped Pecans
- 1 Tablespoon Vanilla Extract
- 15 ounces, fluid Sweetened, Condensed Milk
- ¼ cups Packed Light Brown Sugar
- ¾ cups Pure Maple Syrup, Divided
- 2 Tablespoons Unsalted Butter
- 2-¼ cups Heavy Cream, divided
- 1 cup Chopped Pecans
- 1 Tablespoon Vanilla Extract
- 15 ounces, fluid Sweetened, Condensed Milk
Preparation
In a heavy-bottomed skillet, combine sugar, 1/2 cup maple syrup, butter, and ¼ cup heavy cream. Bring to a boil over medium heat, stirring occasionally. Continue to boil gently for 6–7 minutes. With a silicone spatula, stir in the pecans. Remove from heat and spread the mixture evenly over a parchment-lined baking sheet. Allow to cool completely.
In a large mixing bowl, beat remaining heavy cream until stiff peaks form. With the mixer on low, slowly stir in the vanilla extract and sweetened condensed milk. Scrap up small portions at a time of the mapled pecans and gently stir into the ice cream mixture. Transfer to a freezer safe container. Slowly swirl in the remaining maple syrup, cover and freeze for at least 6 hours.
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