As the hosts for a large Thanksgiving gathering this year, we felt responsible to provide as much delicious food as possible. And second to a turkey, the most important part of any Thanksgiving meal is the pie. If pie is the equivalent dessert to turkey, then ice cream is the equivalent to gravy.
Maple Ice Cream atop Pecan Pie
We decided to branch out from our usual pumpkin pie and made Dorie Greenspan’s Pecan Pie (it has chocolate chunks and espresso!). To pair, we thought a seasonally appropriate choice was a Maple Ice Cream.
The maple syrup is boiled to reduce the water content and concentrate the flavor. Use Grade B, which is darker and has a deeper maple flavor than Grade A syrup. We used a small batch syrup that is sold in a specialty grocery nearby, but if you are near a farmer’s market in the NE, there may be a local-ish farmer selling his own maple syrup.
Reducing the maple syrup
We had a great response from our Thanksgiving guests (one of our Canadian friends said it was just like his homeland calling). Another friend made an impromptu ice cream float, putting a scoop into his beer glass filled with Brooklyn Black Ops, a Russian Imperial Stout aged in bourbon barrels. We also suggest a scoop on pancakes, waffles, or french toast.
I took the recipe for Maple Ice Cream straight from Jenni’s Splendid Ice Creams at Home. We didn’t feel right just posting the recipe because we didn’t change it a bit, so I’m linking to some bloggers that used her recipe and took some nice photos of the process. We didn’t use any nuts in the ice cream because we paired it with pecan pie, but do what tastes right for you.
Our Christmas recipe will be up next week, just in time for the holiday, in case you want to try it out!