29 June 2014

Canadian Maple Syrup & Pecan Loaded Ice Cream

I've got two new toys to play with. The first one is an amazing new camera with a fab lens (thank you hunny!) and the second, a super duper professional ice cream maker (thank you in-laws!). June has been a good month.

This recipe was therefore done in a hurry so I could test both new toys. I asked the husband which flavour of ice cream he would like, and he hastily replied "Maple syrup!" so off to work I went. The only hiccup in this recipe was the price of maple syrup. Seriously! You have to get a mortgage in the UK to purchase it. Back home, every Canadian has a box of maple syrup cans (yes cans, no fancy glass bottles required) stashed in their basement. This stuff is currency to us. My parents go through one can a month minimum. Here well… let's just say I'm coming back with a suitcase full of it next time I visit.



I didn't realise when I was making this ice cream with lashings of maple syrup that I was going to post the recipe just in time for Canada Day, this Tuesday July 1st.

What can I say, call me patriotic.



Canadian Maple Syrup & Pecan Loaded Ice Cream
adapted from Annette Yates Ice Cream Made Easy

Ingredients
300 ml Double Cream, chilled
300 ml Single Cream, chilled
100 ml Dark Maple Syrup (use the pure stuff please! No Aunt Jemima syrup here)
100 g pecan nuts, finely chopped

Whisk together both creams with the maple syrup until smooth. I prefer to use dark maple syrup as it as a stronger flavour which comes out more in this ice cream. But if you can't find it, light is also ok, maybe just add a bit more.

Refrigerate this mixture for about 30 minutes. Apparently chilling your mixture before it being poured into the ice cream maker will reduce the churning and freezing time.

After 30 minutes, tip the mixture into your ice cream maker and freeze according to the manufacturer's instructions.

Add the chopped pecan nuts a minute or two before the final churn.

Transfer the ice cream to a container and freeze until ready to eat. This should keep for a week no problem, if it lasts that long really.



Get ready for more ice cream posts, I tell you right now…

Oh and happy Canada Day y'all!


6 comments:

  1. Yay, new recipe and how delicious looking!! The pictures look fantastic!

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    1. Thanks! My new camera/lens duo would make a picture of a shoe look good! :)

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    2. Nice, I'm jealous - spent about 2 hours messing around with the natural light changing and lens being so precious, what are you using now?

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    3. I now use a Nikon DSLR with a 50mm f/1.8 lens. I'm still learning on how to properly use it, but it is truly gorgeous! Still need plenty of natural light though!

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  2. This looks delicious! I love ice cream, I love maple syrup. Perfect.

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    Replies
    1. Thanks! I know I'm biased cuz I'm Canadian, but maple syrup is awesome.

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