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–+ servings
Maple Ice Cream
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5 from 1 vote

No Churn Maple Cardamom Ice Cream with Toasted Butten Pecan

Fall ice cream flavor with maple, cardamom for warmth and toasted butter pecans for a salty, crunchy contrast!
Servings: 1
Author: Shilpa Joshi

Ingredients

For the ice cream:

  • 3/4 tsp cardamom
  • 1 14 oz can sweetened condensed milk
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 8 tbsp maple syrup

For the butter pecans:

  • 1/4 cup roughly chopped pecans
  • 1 tbsp butter
  • Salt to taste

Instructions

Step 1

  • Mix together condensed milk, salt, cardamom and maple syrup.

Step 2

  • Use a hand mixer to blend heavy cream until stiff peaks form and you cannot blend anymore. 1/3 of the mix at a time add to heavy cream to slowly combine. Pour into a container and freeze.

Step 3

  • For toasted butter pecans: Put pan on stove and turn on medium heat. Add chopped pecans to pan and toast, by moving pecans around every so often for about 5 minutes. You will smell the toasted pecans and see they are slightly browner/blackened. Set aside. Add butter to pan and once it begins to melt add in the toasted pecans. Sprinkle with the salt and stir to coat nuts. Set aside to cool.

Step 4

  • About 3 hours later take out and use hand mixer again to blend to add fluffiness to ice cream. Fold in the toasted pecans. Return to freezer.

Step 5

  • Ice cream should be ready another 4 hours later.