Maple Rosemary Ice Cream with Maple Candied Pecans
"Sweet and rich, with an herbaceous twist."
-- @syllabub_


Serves or Makes: One quart


Ice Cream

  • 1 1/ 2 cups whole milk
  • 1 cup heavy cream
  • 1/ 2 cup maple syrup
  • 2 tablespoons corn syrup
  • 1/ 4 teaspoons fine sea salt
  • 4 egg yolks
  • 1/ 4 teaspoons xanthan gum (optional)
  • 1 sprig large (5 grams) rosemary


  • Step 1

    Prepare an ice bath by filling a large bowl with ice and water and set aside.

  • Step 2

    Combine milk, cream, maple syrup, corn syrup, and salt in a deep saucepan and bring to a boil over medium heat.

  • Step 3

    Whisk yolks together with xanthan gum, if using.

  • Step 4

    Add about a half-cup of hot milk mixture to yolks while whisking constantly. Continue adding milk, little by little, to temper the yolks.

  • Step 5

    Add milk and yolk mixture back to saucepan, stirring with a silicone spatula over medium heat until it has thickened.

  • Step 6

    Strain mixture into a heat-proof bowl through a fine mesh sieve to remove any cooked egg. Submerge the rosemary in the mixture and place the bowl in the prepared ice bath. Once cool to the touch, cover bowl and let rest in the fridge overnight.

  • Step 7

    The next day, remove rosemary and prepare ice cream in your favorite ice cream maker. Pack ice cream in an airtight container, adding spoonfuls of candied pecans (below) as you go.

Candied Pecans

  • 1/ 4 cups dark brown sugar
  • 1/ 4 cups maple syrup
  • 1/ 2 stick butter
  • 1/ 4 teaspoons fine sea salt
  • 3/ 4 cups toasted and chopped pecans

  • Step 1

    Combine dark brown sugar, maple syrup, butter, and salt in a saucepan. Heat until sugar is dissolved and butter is melted.

  • Step 2

    Add pecans and stir over medium heat for about 90-120 seconds, until thickened slightly and bubbly. Pour into heatproof bowl and let cool. The mix will be quite thick.