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I was browsing through epicurious.com the other day and stopped in my tracks when I read “Iced Maple Cream with Berries.” Without even looking at the actual recipe I knew it was a winner. And indeed it was. It’s basically the creamiest, most luscious ice cream you can imagine.
As you can see, I left out the berries here and added chopped pecans but other than that I followed Epicurious’ instructions to the t. It was almost hard to believe how easy it was to make this ice cream. All you have to do is heat (and whisk) egg yolks, maple syrup and cream in a double boiler, whip the mix, then fold in maple-flavored whipped cream (and, in my case, pecans). Place the whole thing in the freezer and 6 hours later the cream is ready to be served. (One word of caution: make sure to leave the cream in the freezer until right before using because it melts very, very fast).
I originally had a salted maple pecan theme in mind and added a bit of kosher salt to the first batch I made but I really didn’t like that at all so I left out the salt in the final recipe. Enjoy!
- 3 egg yolks
- ¾ cup heavy cream
- ⅓ cup maple syrup
- ¼ teaspoon maple extract
- ½ cup chopped pecans
- Head on over to epicurious.com for instructions and just fold in the pecans along with the whipped cream.
Food Photography and Styling: I wanted to create a cozy and relaxed early-evening indoor setting for this ice cream and chose low and very directional light as well as a book to reinforce that atmosphere. The surface is my trusty wood tray and I sprinkled a few chopped pecans on it to tell the viewer that pecans are part of the recipe. As usual I used my strobe to light the set.
Nikon D600, 105mm, f/8, 1/160 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.