No-Churn Homemade Maple Ice Cream

Name: No-Churn Homemade Maple Ice Cream with Cinnamon Candied Pecans
Total time: 5 h 20 min
Yield: 2
Cuisine: 0
Ingredients: 237 mL Cream; 300 mL Sweetened Condensed Milk; 2 g Cinnamon, ground; 2 tbsp Maple Syrup; 84 g Pecans; 2 tbsp Brown Sugar; 0.13 g Salt*

with Cinnamon Candied Pecans

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If you can whip cream, you can make this no fuss, no extra equipment necessary creamy, sweet cold treat! Dotted with candied pecans, this will be the cherry on any festive meal.

Allergens:

Milk

•Pecans

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time5 hours 20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

serving amount

237 mL

Cream

(Contains: Milk)

300 mL

Sweetened Condensed Milk

(Contains: Milk)

2 g

Cinnamon, ground

(May contain traces of: Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)

2 tbsp

Maple Syrup

84 g

Pecans

(Contains: Pecans May contain traces of: Mustard, Peanuts, Soy, Sulphites, Egg, Gluten, Milk)

2 tbsp

Brown Sugar

(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

Not included in your delivery

0.13 g

Salt*

Nutrition Values

Calories1480 kcal

Fat71 g

Saturated Fat37 g

Carbohydrate143 g

Sugar135 g

Dietary Fiber4 g

Protein16 g

Cholesterol180 mg

Sodium270 mg

Trans Fat0.5 g

Potassium250 mg

Calcium450 mg

Iron1.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Small Bowl

•Measuring Spoons

•Large Bowl

•Whisk

Cooking Steps

Heat a large non-stick pan over medium.
While the pan heats, line a baking sheet with parchment paper. To a small bowl, add 1 tbsp water, brown sugar and hald the cinnamon. Stir and set aside.
When pan is hot, add pecans. Toast, stirring often, until light golden, 3-4 min. (TIP: Keep your eye on pecans so they don't burn!)
Add brown sugar mixture. Cook for 1 min, stirring often, until sugar melts and coats pecans. Remove from heat.
Transfer candied almonds to prepared baking sheet. (NOTE: Do not touch pecans— they will be VERY hot.) Season with 1/8 tsp salt and set aside to cool.

To a large bowl, add cream, maple syrup, 1/8 tsp salt and remaining cinnamon.
Using a whisk or electric mixer, beat until stiff peaks form, 2-3 min. (NOTE: Beat 1-2 min with an electric mixer on high.)
Add sweetened condensed milk. Continue to whisk on low for 1-2 min, until well combined.

Add 1/4 cup candied pecans to a small bowl. Set aside. (TIP: If making ahead, keep reserved candied pecans in an air-tight container!)
Gently fold remaining pecans into ice cream mixture.

In a freezer-safe, 8x8-inch container, add cream mixture. Smooth into an even layer with a spatula.
Seal the container, then chill for a minimum of 5 hours before serving.
Once set, scoop into bowls.
Sprinke over reserved candied pecans.