Butter Pecan Ice Cream

Name: Butter Pecan Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 6 larges egg yolks; 6 Tbsps unsalted butter; 237 milliliters brown sugar; 0 teaspoons salt; 473 milliliters heavy cream; 473 milliliters whole milk; 1 teaspoon vanilla extract; 237 milliliters pecans; 1 Tbsp unsalted butter; 1 pinch Pinch of salt

If you have about about 45 minutes to spend in the kitchen, Butter Pecan Ice Cream might be an amazing gluten free and lacto ovo vegetarian recipe to try. One serving contains 1504 calories, 17g of protein, and 124g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 3. It works well as a pretty expensive dessert. If you have egg yolks, butter, brown sugar, and a few other ingredients on hand, you can make it. It will be a hit at your Summer event.

Instructions

Whisk egg yolks: In a medium sized heat-safe bowl (metal, ceramic, or glass), whisk together the egg yolks until well blended. Set aside.

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Egg Yolk

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Whisk

Bowl

Set cream in bowl over ice, with a sieve on top:

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Cream

Ice

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Sieve

Bowl

Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top. Set aside.

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Cream

Ice

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Sieve

Bowl

Brown the butter, add brown sugar and salt: In a medium thick-bottomed saucepan on medium heat, melt the butter cook it, stirring constantly, until it just begins to brown.

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Brown Sugar

Butter

Salt

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Sauce Pan

Add the brown sugar and salt. Stir until the sugar completely melts.

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Brown Sugar

Sugar

Salt

Add milk slowly, dissolve sugar: Slowly add the milk, stirring to incorporate. It will foam up initially, so make sure you are using a pan with high enough sides.

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Sugar

Milk

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Frying Pan

Heat until all of the sugar is completely dissolved. Do not let boil or the mixture may curdle.

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Sugar

Whisk in hand, slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate.

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Sugar

Egg

Milk

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Whisk

Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.

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Sugar

Milk

Egg

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Sauce Pan

Stir until custard base thickens: Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.

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Custard

Base

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Spatula

the custard through the sieve and stir it into the cream.

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Custard

Cream

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Sieve

Add vanilla and stir until cool over the ice bath.

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Vanilla

Ice

Chill mixture thoroughly in the refrigerator.

Toast the pecans: While the mixture is chilling, preheat the oven to 350°F. Melt 1 Tbsp of butter. Toss with pecans and a pinch of salt.

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Butter

Pecans

Toast

Salt

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Oven

Spread pecans out on a rimmed baking sheet and bake at 350°F for 10 minutes, until the pecans are lightly toasted. Set aside to cool.

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Pecans

Spread

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Baking Sheet

Oven

Once cool, roughly chop the pecans and set aside.

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Pecans

Process in your ice cream maker: Once the ice cream mixture is thoroughly chilled, process in your ice cream maker according to the manufacturer's instructions.

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Ice Cream

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Ice Cream Machine

Fold in chopped toasted pecans: Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the chopped pecans.

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Pecans

Ice Cream

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Ice Cream Machine

Freeze: Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours.

If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

Equipment

Ingredients

Servings:

6larges

egg yolks 6Tbsps

unsalted butter 237milliliters

brown sugar 0teaspoons

salt 473milliliters

heavy cream 473milliliters

whole milk 1teaspoon

vanilla extract 237milliliters

pecans 1Tbsp

unsalted butter 1pinch

Pinch of salt

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.