Scooped: Really Buttery Pecan Ice Cream

Name: Scooped: Really Buttery Pecan Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters plus one tablespoon packed dark brown sugar, divided; 0 teaspoons cinnamon; 6 egg yolks; 710 milliliters half and half (or 1 1/2 cups cream and milk); 5 Tbsps shiro miso paste; 355 milliliters pecans; 1 pinch Pinch of salt; 9 Tbsps unsalted butter, divided; 1 Tbsp vanilla extract

For 82 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 16. Watching your figure? This gluten free and vegetarian recipe has 267 calories, 4g of protein, and 20g of fat per serving. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up half and half, salt, pecans, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large saucepan, melt 8 tablespoons butter over medium-low heat, then stir in brown sugar. Increase heat to medium-high and cook sugar until it just begins to smell toasted and smokey, 2 to 3 minutes.

Ingredients you will need

Brown Sugar

Butter

Sugar

Equipment you will use

Sauce Pan

Add half and half and miso paste, whisking to combine. Bring to a bare simmer, whisking frequently.

Ingredients you will need

Half And Half

Miso

Equipment you will use

Whisk

While dairy mixture is heating, whisk egg yolks well in a medium bowl. When dairy just begins to bubble, add one third of mixture to yolks, one ladleful at a time, whisking constantly. Then transfer yolk mixture to saucepan and whisk to combine. Reduce heat to low.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Sauce Pan

Bowl

Cook custard, stirring frequently, until it coats the back of a spoon and a swiped finger leaves a clean line.

Ingredients you will need

Custard

Remove from heat and whisk in vanilla and cinnamon.

Ingredients you will need

Cinnamon

Vanilla

Equipment you will use

Whisk

Pour through a strainer into an airtight container and chill overnight before churning according to manufacturer's instructions.

Equipment you will use

Sieve

While ice cream is churning, toast pecans in a large saucepan over medium-high heat with remaining tablespoon of butter and brown sugar. Stir frequently and cook until pecans smell toasted and darken slightly in color.

Ingredients you will need

Brown Sugar

Ice Cream

Butter

Pecans

Toast

Equipment you will use

Sauce Pan

Add salt to taste and set aside.

Ingredients you will need

Salt

When ice cream is finished, transfer to a large airtight container or a bowl. Stir in pecans, then transfer to airtight container to chill for 4-5 hours; ice cream will be very soft out of the churn and needs time to set. Stir ice cream well before serving, as pecans may have sunk to the bottom.

Ingredients you will need

Ice Cream

Pecans

Equipment you will use

Bowl