1 pint Soy milk creamer
4 Egg yolks
4 ounces Maple syrup
4 ounces Caramelized Pecans
Yield: 1 1/2 pints
1. Bring the soymilk creamer to a boil.
2. In a separate bowl whisk together the egg yolks and the maple syrup. Temper the egg mixture with 1/4 of the soymilk creamer.
3. Pour the tempered egg yolk mixture in the soymilk creamer and heat to 182°F (81°C) while constantly stirring with a rubber spatula.
4. Strain through a chinois and chill in an ice bath. Refrigerate overnight.
5. Churn in an ice cream machine. Once the ice cream starts to firm, add the Caramelized Pecans.
Yield: 1 1/2 pints
4 Egg yolks
4 ounces Maple syrup
4 ounces Caramelized Pecans
Yield: 1 1/2 pints
1. Bring the soymilk creamer to a boil.
2. In a separate bowl whisk together the egg yolks and the maple syrup. Temper the egg mixture with 1/4 of the soymilk creamer.
3. Pour the tempered egg yolk mixture in the soymilk creamer and heat to 182°F (81°C) while constantly stirring with a rubber spatula.
4. Strain through a chinois and chill in an ice bath. Refrigerate overnight.
5. Churn in an ice cream machine. Once the ice cream starts to firm, add the Caramelized Pecans.
Yield: 1 1/2 pints
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