Maple Pecan Ice Cream

Maple pecan ice cream will forever have a special place in my heart. After all, it was the last ice cream I had before Brecken was born. Thus when Tonewood Maple sent me some of their premium maple syrup as part of their ambassador program, I knew exactly how I wanted to use it. Is there anything better than chowing down on ice cream and reminiscing about those first days with our sweet baby girl? (No, no there is not!)

Ryan did not order maple pecan that fateful night at Serendipity Ice Cream, but he was quickly won over by my homemade recreation of it. In fact, I don't think I got more than a few bites before he'd finished off the batch!

Thankfully, when ice cream's this easy to make (no eggs! just mixing and chilling!), we can enjoy it again and again. Someday I'll make it for Brecken and tell her the story of the night I went into labor...

One Year Ago: Turkey Sausage and Spinach Lasagna and Chocolate Pudding Pie with Peanut Butter Cookie Crust
Two Years Ago: Crispy Chocolate Covered Peanut Butter Eggs and Mini Quiche Lorraine
Three Years Ago: Sweet Potato Butter and Marshmallow Brownies
Four Years Ago: Veggie Tuna Pasta Bake and Carrot Soup 

Maple Pecan Ice Cream
inspired by Serendipity Ice Cream St. Louis

Ingredients:
-1/2 cup maple syrup (I used Tonewood Maple!)
-2 cups heavy cream
-1 cup milk (I used 2%)
-1 tsp vanilla extract
-1/2 tsp cinnamon
-1/2 cup toasted chopped pecans

Directions:
1. Heat maple syrup in a small saucepan over medium-low heat until reduced by half (do not allow to boil and burn!).
2. In a large bowl, combine the milk, heavy cream, vanilla, and cinnamon. Stir in reduced maple syrup, cover, and refrigerate overnight.
3. Churn ice cream according to manufacturer instructions. When ice cream is thick and nearly finished, add pecans to the ice cream maker. Transfer ice cream to storage container and freeze until firm.