Gluten-freeVegetarian Ice Cream
Brown Butter Pecan Ice Cream
A brown butter pecan ice cream with toasted, buttery pecans.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 80 g | ⅔ cup | chopped pecans | |
| 3 g | 1 tsp | butter | |
| 240 ml | 1 cup | whole milk | |
| 120 ml | ½ cup | double cream | |
| 110 g | ½ cup | dark brown sugar | |
| 5 ml | 1 tsp | light corn syrup | |
| 3 | 3 | egg yolks |
Ingredients
Method
- Put a small frying pan over a medium-high heat. Add the pecans and toast for about 5 minutes, tossing now and then.
- Once toasted, add the butter and toss constantly until it turns a brown, caramel colour. Take off the heat and set aside.
- Put all the ingredients except the mix-ins in a small saucepan and whisk until fully combined and the sugar has dissolved.
- Heat over a medium heat, stirring constantly with a whisk or spatula. Cook until it reaches 74–79°C on a thermometer.
- Take off the heat and strain through a fine sieve into an empty Creami pint. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the pecans and brown butter to the hole and spin again on the mix-in program.
- Serve straight away. Garnish with extra pecan pieces.
Nutrition per serving estimated
- Calories
- 922 kcal
- Fat
- 68 g
- of which saturates
- 25 g
- Carbohydrate
- 70 g
- of which sugars
- 65 g
- Fibre
- 3.8 g
- Protein
- 13 g
- Sodium
- 110 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 2 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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