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Maple Pecan Gelato

Custard base, real maple, buttery toasted pecans.

710 ml ⏱ 25 min + 24 h freeze custard nutty maple
Run this program GELATO then RE-SPIN if the first pass is crumbly
Maple pecan gelato in a waffle cone Maple pecan gelato pint

🧾 Ingredients

Pint size

The Creami takes two pint sizes. Switch and every quantity rescales.

Base

  • 400 ml milk 3.2%
  • 140 ml cooking cream 20%
  • 95 g maple syrup
  • 36 g egg yolks 2 medium yolks
  • 25 g glucose syrup
  • 1.5 g guar gum
  • 1 g sea salt

Mix-in, after the spin

  • 55 g pecans, toasted and chopped

👩‍🍳 Process

  1. Toast the pecans at 170 °C for 8 minutes, cool, chop coarsely, set aside.
  2. Heat milk, cream and glucose syrup to 75 °C, stirring so nothing catches.
  3. Whisk the yolks with the maple syrup until pale, then temper with a ladle of the hot milk.
  4. Return everything to the pot and cook to 82 °C, stirring, until it coats the back of a spoon.
  5. Add guar gum and salt and blitz 20 seconds with a stick blender — this is what makes it dense instead of icy.
  6. Strain, then cool over an ice bath down to fridge temperature.
  7. Fill to the line, freeze 24 h, GELATO program, re-spin as needed. Fold the pecans in with MIX-IN.

📝 Notes

  • Maple plus glucose keeps the base soft, so no refined sugar is needed at all.
  • Dark grade maple gives a much louder flavour than the pale stuff.
  • If the first spin looks powdery, add 15 ml milk and re-spin. That is always the fix.
Machine: Fill the pint to the MAX line, freeze flat for 24 h, run GELATO, then RE-SPIN with a splash of milk if the first pass comes out crumbly.