Butter Pecan Ice Cream

Name: Butter Pecan Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 8 larges egg yolks; 355 milliliters heavy cream; 118 milliliters chopped toasted pecans; 177 milliliters sugar; 118 milliliters unsalted butter; 1 teaspoon vanilla extract; 355 milliliters whole milk

Butter Pecan Ice Cream might be just the dessert you are searching for. This gluten free and vegetarian recipe serves 5. One serving contains 734 calories, 9g of protein, and 62g of fat. If you have pecans, vanillan extract, milk, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Melt butter in a small heavy saucepan over medium-high heat. Simmer about 4 minutes or until butter turns light brown and the milk solids on bottom of pan release brown specks. Set aside; let stand until just warm.

Ingredients you will need

Butter

Milk

Equipment you will use

Sauce Pan

Frying Pan

Combine milk, cream, and sugar in a medium saucepan over medium heat; bring to a low boil, stirring occasionally to dissolve the sugar.

Ingredients you will need

Cream

Sugar

Milk

Equipment you will use

Sauce Pan

Remove from heat.

Beat egg yolks in a medium bowl with an electric mixer on medium speed 1 minute. Slowly add brown butter with specks into yolks, and beat 2 minutes or until mixture is thick and fluffy.

Ingredients you will need

Egg Yolk

Butter

Equipment you will use

Hand Mixer

Bowl

Slowly pour one-quarter of hot cream mixture into the egg mixture, stirring until incorporated.

Ingredients you will need

Cream

Egg

Pour this mixture back into the medium saucepan; add remaining hot cream mixture over low heat, stirring constantly with a heat-resistant spatula until mixture reaches 170 and lightly coats the back of spatula. (Be careful not to let the custard boil or the egg yolks will curdle.) Strain custard into a bowl through a medium-mesh sieve. Refrigerate custard 1 hour or until chilled; stir in the extracts.

Ingredients you will need

Egg Yolk

Custard

Cream

Equipment you will use

Sauce Pan

Spatula

Sieve

Bowl

Pour mixture into a 1 1/2-quart freezer container. Stir in chopped pecans, and freeze mixture according to manufacturer's instructions. Freeze 4 to 6 hours before serving.

Ingredients you will need

Pecan Pieces