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Test Kitchen Approved

Chicharron Maple Pecan Ice Cream

Recipe By Ashlee Redger, Savory Spice Test Kitchen

Prep Time

25 Minutes

Cooking Time

10 Minutes

Recipe By Ashlee Redger, Savory Spice Test Kitchen

A hard-to-resist ice cream that balances salty and sweet flavors, as well as creamy and crunchy textures.

Ingredients

0.5 cups brown sugar

0.5 cups pure maple syrup


1.25 cups cream

0.75 cups milk

2 eggs



1 cups pecan halves, roughly chopped

6 to 8 pecan halves, to garnish (optional)

Savory Spice ingredients in this recipe

  • Natural Maple Extract

    Our Natural Maple Extract is perfect for adding the sweet, yet savory, flavor of maple to many types of dishes. As with our other extracts, this pr...

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  • The Original Chicharron Salt

    Chicharrones, also known as pork rinds or cracklings, are pork skins which have been fried into airy, crunchy pieces of deliciousness. We combined ...

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  • Pure Tahitian Vanilla Extract

    Tahitian extract pairs particularly well with fruit-based foods, or when its subtle floral notes can shine. As with all our vanilla extracts, this ...

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Directions

Combine brown sugar, maple syrup, cream, and 1/2 tsp. Chicharron Salt in a medium pot and over medium-high heat. Stir occasionally to dissolve sugar. Meanwhile, whisk together milk and eggs in a medium bowl until completely smooth. Once cream has come to a slight boil, temper egg mixture by slowly drizzling in all of the cream, whisking constantly. Return cream/egg mixture to the pot and stir constantly over medium heat until it has thickened slightly. The temperature of the liquid should reach 165 degrees. Pass ice cream base through a fine-meshed sieve to remove any lumps. Stir in extracts and cool completely in the refrigerator or in an ice bath before churning according to your ice cream maker's instructions. Fold in chopped pecans and pour into a quart-sized lidded container. Garnish the top with remaining Chicharron Salt and unchopped pecan halves (if using). Freeze until firm and enjoy!