Maple Gelato with Pecan Brittle (for Ice Cream Maker)

Maple gelato is more than just a dessert; it’s an exploration of how the rich, amber notes of pure maple syrup can be elevated by the cream and the buttery crunch of pecan brittle. In this Homemade Maple Pecan Gelato recipe, an ice cream maker brings these flavors together. And,I share a little trick make the maple flavor even deeper.

How Deep Do You like Your Maple's Flavor

Similar to my brown butter ice cream recipe, we can control the maple syrup flavor's intensity in this recipe. From natural maple flavor to dark burnt maple, you can fine-tune how deep you like it based on the time it boiled in the saucepan and, therefore, make it intense or lighter based on your preference. I like my gelato with notes of burnt maple and, thus, keep it as much as possible on the heat. But, it takes a little practice to achive a perfect combination of burnt and sweet flavor.

The bonus part? Like many of my gelato recipes, this maple pecan gelato recipe does not use an egg mixture and does not require tempering egg yolks. Instead, the milk powder provides similar emulsifying properties and rich flavor.

Ingredients-Maple Gelato

This maple gelato is made with a few simple ingredients that can be found in your kitchen or easily sourced from Amazon or the backing section at your local supermarket.

Pure Maple Syrup: Use high-quality real maple syrup, which can be golden, amber, dark, or very dark, depending on your preference. I used a blend of Grade B (Dark/Robust) maple syrup from Costco and some light local Canadian maple.

Glucose Syrup: To achieve that restaurant-quality, smooth texture, we'll use a touch of glucose syrup. This readily available ingredient helps prevent ice crystals from forming, resulting in a silky-smooth gelato. I have been using this brand. Glucose syrup is easy to source on Amazon or in the baking department of an in-store store.

Whole Milk: Opt for whole milk with at least 3% milk fat, as using other fat percentages will alter the gelato texture.

Heavy Cream: Heavy whipping cream or whipped cream, 36-40% milkfat. This recipe incorporates a modest amount of cream, contributing to its overall texture.

Skim Milk Powder: You can find this powdered milk at stores like Whole Foods or online at Amazon or other specialty stores. I used this brand in this recipe. The skim milk powder enhances the gelato and ice cream texture and adds a creamy texture.

Kosher Salt: We will add just a pinch of salt to the flavors in this recipe. Kosher salt or any flaky salt is excellent.

Stabilizer: I incorporate minimal stabilizer, well below the recommended label dosage. Note that this ingredient is optional. Stabilizers can enhance gelato texture and prevent ice crystals, but your gelato will work well without it if you plan to eat it in a few days. See more in the substitutions sections below.

Ingredients-Pecan Brittle

• Roasted Pecans: Whole pecan or pecan pieces. Use roasted pecans to ensure better crunchiness!
• Sugar: Use granulated, caster sugar, or even maple sugar. 
• Water
• Salt: Kosher pink, rock salt, or any flaky salt.

How to Make the Maple Gelato Base

Step 1: Mix Powders

In a small-medium bowl, mix powders (Milk Powder, Stabilizer, Salt).

Set aside.

Step 2: Heat The Maple and Glucose Syrup

In a medium saucepan, heat maple syrup and glucose

Heat the maple mixture until it starts simmering and reaches 220F. That should take 5-10 minutes.

Note: If you prefer a lighter maple taste, just warm the maple mixture to 130 degrees Fahrenheit until it is incorporated into the glucose syrup.

Step 3: Add the Dairy

Add the Dairy ingredients and heat again until the mixture is 130 or just warm to the touch when you place a hand over the saucepan.

Step 4: Add The Powders

Add the powder and whisk thoroughly with a hand whisker.

Let the gelato base reach 180 and remove it from the sto.

Step 5: Cool the Gelato Mixture

Place the maple gelato base in the refrigerator for 4 hours or overnight (optional)

Pour the gelato mixture into a medium bowl nested in a large bowl filled with ice water.

Let the mixture cool until it gets to 55 Fahrenheit.

Step 6: Churn the Gelato and Harden in the Freezer

Turn On the ice cream machine and churn the maple gelato according to the manufacturer's instructions.

Once the gelato reaches a soft-serve consistency, transfer it to an airtight freezer-safe container.Let the gelato harden for at least 4 hours to reach a consistent texture.

How to Store

To prevent freezer burn to your ice cream or gelato batch, wrap the gelato container tightly with plastic wrap or a tight lid. Place it in the coldest part of the freezer, away from the door. For the best quality, consume it within a few days.
Thaw slightly in the refrigerator before serving.

How to Serve

Thaw Briefly: To enjoy the delicious gelato we have just made, remove the gelato from the freezer and let it thaw in the refrigerator for 10-15 minutes. This ensures easier scooping and enhances the creaminess.

Warm up your scooper: Dipping your ice cream scooper in warm water for a few seconds before scooping will help create smooth and even scoops.

Top your maple gelato with with homemade easy pecan brittle and serve.

Substitutions

Substitutes for Glucose Syrup

1. High Fructose Corn Syrup
   Molecular Structure: Corn syrup is mainly composed of glucose (dextrose) molecules, similar to glucose syrup. It’s created by breaking down cornstarch into glucose, resulting in a thick, sweet liquid that prevents crystallization and adds moisture.
   Usage: Use corn syrup in a 1:1 ratio to substitute glucose syrup in most recipes.
2. Honey
   Molecular Structure: Honey is a natural sweetener with roughly equal parts glucose and fructose. This makes it slightly sweeter than glucose syrup.
   Usage: Honey can substitute glucose syrup at a 1:1 ratio, though it may add a distinct flavor and slightly alter the color of your recipe.
3. Maple Syrup
   Molecular Structure: Maple syrup primarily contains sucrose, a combination of glucose and fructose, with small amounts of each. It has a distinct sweetness and flavor.
   Usage: Replace glucose syrup with maple syrup in a 1:1 ratio, considering that it may change the flavor and slightly alter the texture. That means more maple syrup for this recipe!

Substitutes for skim milk powder

1. Cream Cheese
   Molecular Structure: Cream cheese is rich in fats and proteins, contributing to a smooth, creamy texture. It contains a higher fat content compared to skimmed milk powder.
   Usage: Replace skimmed milk powder with softened cream cheese, adding about 4 ounces per ¼ cup of skimmed milk powder. Blend well to ensure a smooth mixture, and expect a richer, slightly tangy flavor in your ice cream.
2. Greek Yogurt
   Molecular Structure: Greek yogurt is strained to remove much of its whey, making it thicker and more protein than regular yogurt.
   Usage: Substitute Greek yogurt at a 1:1 ratio to skimmed milk powder. It adds creaminess and a slight tang, making it ideal for lighter, more refreshing ice cream flavors.

Substitutions for Ice Cream Stabilizer

Using a stabilizer is optional to increase the frozen dessert texture and create fewer ice particles forming over time. I use 1 gram (¼ teaspoon) of a commercial stabilizer (ice cream stabilizer from Kitchen Alchemy, a mix that contains guar gum, dextrose, and carrageenan). This quantity is very minimal and totally optional. Using a stabilizer for the first time? Use as low as 0.5 grams per liter of finished ice cream and adjust as needed..

Otherwise, here are a few options to substitute the ice cream stabilizer:

1. You can omit it from the recipe; it is optional!
2. Use 1 g (¼ teaspoon) xanthan gum or Guar gum.
3. Use 5 grams of tapioca starch ( 2 teaspoons) or 10 grams of corn starch (1 tablespoon +1 teaspoon) mixed with two tablespoons of cold water and whisked into the base when cooked.
4. Use 1 g (¼ teaspoon) locust bean gum or commercial stabilizer mixed with the sugars.

To learn more about stabilizers, please refer to my post on ice cream stabilizers. In general, any commercial stabilizer would work well; don't hesitate to experiment.

Variations

Maple Pecan Praline Gelato: Add swirls of hazelnut praline to the gelato. The nutty flavors are the perfect companion to the sweet maple flavors, adding a nutty, sweet, deep taste of nuts.

Maple Pecan toffee caramel Gelato: Add swirls of caramel toffee sauce or sprinkle Gingerbread crumble on top to enhance the caramel flavors.

Optional: Switch the pecans with chopped walnuts to make a classic maple walnut ice cream recipe.

Equipment

Ice Cream Maker- Using an ice cream maker is crucial to achieve the desired smooth and velvety texture in your ice cream. If you don't have one yet, you can explore my guide on how to churn ice cream without an ice cream maker. However, it doesn't have to be expensive or complicated if you're considering purchasing an ice cream maker. Check out my guide on buying an ice cream maker for helpful insights.

Stick Blender\Immersion Blender- While not mandatory, this tool simplifies the whisking process and achieves a homogenized texture in our gelato mixture. Use a food processor or a blender if you don't have a stick blender.

Large bowl- Large bowl filled with ice water to cool the ice cream.

FAQ and Troubleshooting

If you enjoyed this maple gelato recipe and are passionate about crafting your own ice cream creations, I invite you to explore my other homemade ice cream recipes. Try my custard-based ice cream recipes, gelato variations, or recipes without eggs for more delicious ice cream recipes.

Happy ice cream making!

📖 Recipe Card

Homemade Maple Pecan Gelato (Ice Cream Maker Recipe)

Dalit Nobelman Vaknin

Maple gelato is more than just a dessert; it explores how the rich, amber notes of pure maple syrup can be elevated by the cream and the buttery crunch of toasted pecans. In this Homemade Maple Pecan Gelato recipe, an ice cream maker brings these flavors together. And I share a little trick so you can make the maple flavor even deeper.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Cooling 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Course Dessert

Cuisine Italian

Servings 1 liter

Equipment

• Ice Cream Machine Optional
• Kitchen Scale Optional
• Immersion Blender Optional
• Kitchen Thermometer Optional

Ingredients

  

• 225 Grams Pure Maple Syrup 0.75 Cup
• 50 Grams Glucose 1 Tablespoon
• 500 Grams Milk 2 cups
• 225 Grams Heavy Cream 1.25 cups
• 50 Grams of Skim Milk Powder 3 Tablespoons
• 1 Gram Stabilizer 0.25 teaspoon
• Kosher Salt ⅛ Teaspoon

Instructions

 

Step 1: Mix Powders

• In a small-medium bowl, mix powders (Milk Powder, Stabilizer, Salt)
• Set aside.

Step 2: Heat The Maple and Glucose Surup

• In a medium saucepan, heat maple syrup and glucose
• Heat the maple mixture until it starts simmering and reaches 220F. That should take 5-10 minutes.
• Note: If you prefer a lighter maple taste, just warm the maple mixture to 130 degrees Fahrenheit until it is incorporated into the glucose syrup.

Step 3: Add the Dairy

• Add the Dairy ingredients and heat again until the mixture is 130 or just warm to the touch when you place a hand over the saucepan.

Step 4: Add The Powders

• Add the powder and whisk thoroughly with a hand whisker.
• Let the gelato base reach 180 and remove it from the stove.

Step 5: Cool

• Pour the gelato mixture into a medium bowl nested in a large bowl filled with ice water.
• Let the mixture cool until it gets to 55 Fahrenheit.
• Place the maple gelato base in the refrigerator for 4 hours or overnight (optional)

Step 6: Churn

• Turn On teh ice cream machine and churn the maple gelato according to the manufacturer's instructions.
• Once the gelato reaches a soft-serve consistency, transfer it to an airtight freezer-safe container.
• Let the gelato harden for at least 4 hours to reach a consistent texture.

**I used 20 ml tablespoon and 250 ml cup to measure*

It is recommended to use the gram quantities and measure on a kitchen scale for better accuracy*

Keyword Maple Pecan Gelato