Maple, vanilla, homemade candied carob pecans and a rich custard base make this a standout version of a classic ice cream flavor. It is safe to say that this is our take on a global favorite, butter pecan ice cream. However, instead of browning the butter and toasting the pecans, we’re taking a delectable route. We’re using candied carob pecans that we made one day before our ice cream preparation. Aside from the nutty flavor, doing this is also a luscious step that offers a more decadent or richer profile that is reminiscent of caramel.
As mostly the case with our signature recipes, there is no refined sugar in this carob ice cream. Organic maple syrup not only acts as natural sweetener but it also brings out the Australian Carob flavor further.
Candied Pecan Carob Ice Cream
We love the contrasting textures this ice cream yields. The rich, nutty taste of candied carob pecans pairs nicely with the simple, creamy base of this frozen delight. On top of all these, it is worth mentioning that when it comes to vanilla, a little goes a long way. Its deep, musky notes perfumes everything like buttery caramel. A subtle nod to the old-fashioned flavor, butter pecan.
Will it be one scoop or two? Or, will you be serving this with Blueberry Carob Chip Ice Cream too?
Would it be too indulgent to serve Candied Pecan Carob Ice cream with Gluten Free Carob Graham Crackers like a carob ice cream sandwich? Possibly, but we might just do it anyway.
Make this dessert at home or for your cafe! Enjoy!
Candied Pecan Carob Ice Cream Recipe
Equipment
- 1 ice cream maker
- 1 handheld mixer
Ingredients
- 4 tbsps butter, unsalted
- 1 cup Homemade Candied Carob Pecans
- 1 tsp salt
- 1 cup whole milk
- 1/2 cup maple syrup
- 2 cups heavy cream
- 1 tbsp pure vanilla extract
Instructions
- Make the candied carob pecans one day before making the ice cream by following the recipe here.
- In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, maple syrup, and salt until thoroughly-mixed.
- Stir in the heavy cream and vanilla. Cover the bowl and refrigerate for four hours or overnight.
- Turn the ice cream maker on, pour the mixture into the frozen freezer bowl and let mix until thickened, approximately 15-20 minutes. Five minutes before mixing is completed, add the candied carob pecans and allow the mixing process to finish.
- At this point, the ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and freeze until firm, about five hours. Although we recommend 24 hours.
- Remove from freezer 15 minutes before serving.
- Enjoy!
For more homemade gourmet carob recipes using Australian Carobs, please visit CarobRecipes.com.
