As a Canadian, I keep my fridge stocked with maple syrup. At all times. As a baker, I always have pecans on hand. I like to keep a well stocked pantry just in case I decide to whip something up after walk and want to save myself a walk to the grocery store.
I was considering heading up to Montreal in a few weeks to visit some family but since my trip was cancelled, I decided to treat myself to some flavors of the homeland.
The pecan cookies aren’t too sweet, which make the perfect foil for the maple ice cream. Also, let me just say that this maple ice cream is A-MAY-ZING. I know I said my graham cracker ice cream was my favorite but this is a really really close second.
Sometimes I try to space out my baking so that I don’t end up with a million baked goods and not enough time to eat it all. This past weekend however, I had no self control. As a visitor in this country, I have pretty mixed feelings about everything going on. To help myself sort out of my feelings, I spent hours and hours in the kitchen. Too bad I can’t bring ice cream into the office to share with my coworkers. Looks like I’ll need to make some progress on these and quickly.
How many maple pecan ice cream sandwiches are too many to eat? Asking for a friend.
Ice Cream Ingredients
- 2 cups of heavy cream
- 1 cup of milk
- ½ cup of brown sugar
- 5 egg yolks
- ½ cup maple syrup
Ice Cream Recipe
- Combine heavy cream and milk in a medium saucepan over medium heat. In a medium bowl, whisk sugar and yolks together. When the heavy cream and milk starts to simmer, temper into the egg mixture. Return to the pan and heat until the custard reaches 160 degrees, whisking constantly to prevent scrambling. Pour custard into a clean bowl. Mix in maple syrup and refrigerate for 8 hours, or overnight.
- Churn ice cream according to manufacturer’s instructions. While churning, prepare a baking sheet with rims by lining with foil. Make sure the foil comes up the sides. When the ice cream is done, spread onto pan using a rubber spatula and return to the freezer until ready to make the ice cream sandwich cookies.
Pecan Cookie Ingredients
- 2 cups (250g) of all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 8 tablespoons of butter, softened to room temperature
- ⅔ cup (133g) sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- ⅓ cup maple syrup
- ½ cup chopped pecans, toasted
Pecan Cookie Recipe (Adapted from myrecipes.com)
- Whisk together flour, salt and baking powder in a large bowl. Set aside.
- In the bowl of a stand mixer, cream butter and sugar together on medium high. Mix in egg, followed by vanilla extract and maple syrup. Lower mixer speed to low and mix in flour mixture until just combined. Mix pecans. Place dough in plastic wrap and refrigerate for two hours.
- When ready to start baking, preheat oven to 350 degrees. Roll out dough to ½ inch thick and use a round cookie cutter to cut desired cookie shape. Place cookie dough on baking sheet prepared with a nonstick mat. Gather leftover dough and return to fridge until ready to roll out second tray. Bake cookies for about 10 minutes, or until bottoms are starting to brown. Let cookies cool for 5 minutes on baking sheet before transferring to a cooling rack. Repeat with rest of dough until all of the dough has been baked.
- Once the cookies are completely cool, use the same cookie cutter with the ice cream to pull out rounds of ice cream the same size as the cookies. Place between two cookies and place on baking sheet. Once all the cookies or ice cream has been used up, place all the sandwiches back in the freezer.
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