My love for maple syrup started in college. I have NO IDEA how I got the idea, but it is an ingenious combination! I would scoop some cottage cheese in a dixie cup, dump a ton of maple syrup on the top, grab my plastic spoon and be on my way to classes. On days I didn’t have class I still ate my beloved maple breakfast just out of a real bowl instead of a waxed paper cup. I ate it so frequently that my favorite blanket started to smell like maple.

When my husband and I were dating he bought me a cozy red down throw blanket. I still have it and I love it. I am like a kid and their blankey, we are inseparable. Jon wouldn’t touch the blanket because it smelled like maple syrup, even after many washes. Jon would say, “Did you use soap when you washed it?” Yes you nerd, I use soap when I do the laundry. I have mellowed out on my obsession with maple and cottage cheese, but Jon still won’t touch that blanket. It cracks me up!

Soooo, that leads me to this ice cream. Maple just seemed like such an obvious flavor when I was contemplating what to make. I always have a LARGE container of real maple syrup in the fridge because there are so many ways I use male syrup. I use it to sweeten my coffee, pour it over plain yogurt, cottage cheese obviously, and even on peanut butter sandwiches. And now I use it to flavor and sweeten ice cream. As the ice cream was churning I couldn’t stop taking litle spoonfuls, it is so delicious. And then after it chilled and froze I had a big bowl full. Not gonna lie, it totally tastes like butter pecan ice cream, which I am NOT complaining about. The maple doesn’t make it tastes like pancakes, it gives it a rich, deep, buttery sweet flavor.

I made this ice cream for a potluck with my bible study. I didn’t know if everyone would like it because we have THE pickiest eaters in the group. And I thought they might freak out at the nuts or the maple syrup, weirdos! Well, the pickiest of them all, he literally licked his plate clean. Out of the corner of my eye I caught him drinking his bowl like he was drinking the milk from his cereal bowl. He was the only one brave enough to do what we all wanted to do, get every last drop of the ice cream!


Maple Pecan Ice Cream

Maple Pecan Ice Cream


  • 3 cups half and half
  • 1 cup milk (I used 1 %)
  • 6 egg yolks
  • 2 tbsp brown sugar
  • 3/4 cup maple syrup
  • 1/8 tsp salt
  • 2 tsp vanilla extract
  • 1 cup maple glazed pecans (Using pecans instead of walnuts)


Add 2 cups half and half to a large bowl with a mesh strainer.

*You will add the rest of the ingredients to this bowl later, so make sure it is big enough to hold at least 5 cups.

In a saucepan, heat the milk and remaining half and half over medium heat.

*Watch it closely and stir occassionally. You don’t want it to burn or boil. It takes about 5 minutes to heat to almost boiling.

While the milk is heating, whisk the egg yolks and brown sugar in a large bowl. When the milk has begun to steam and it almost boiling, slowly add it to the egg yolks. SLOWLY!

*If you add it too quickly you will get scrambled eggs. By adding it slowly, 1/4 cup at a time, you temper the eggs and slowly bring them to a higher temperature without scrambling them.

Once the milk and eggs are incorporated, pour the mixture back into the saucepan and cook over low/medium heat stir CONSTANTLY with a wooden spoon. You’re ccreating the custard base for your ice cream.

*Stirring it constantly will ensure you don’t get lumpy eggs in your custard. But just in case some lumps form, that is why we will pour this throught he mesh strainer.

Once the custard is thick enough to coat the back of the wooden spoon, pour it through the fine mesh strainer into the half and half.

Add the maple syrup, vanilla, and salt to the ice cream base. let it sit till it cools to room temperature then refrigerate it for at leats an hour before churning. Once it is chilled, make it according to ice cream manufacturers instructions.

Add the maple pecans during the last minute of churning.