BUTTER-PECAN ICE CREAM

BUTTER-PECAN ICE CREAM

HOMEMADE BUTTER-PECAN ICE CREAM

Butter-pecan is a classic combination in US and you would see a lot of butten-pecan combinations – custards, cakes, frozen drinks, etc. My hubby & I often try frozen custard in a near by shop (Leons) and my bubby’s favorite was their butter-pecan….the taste was just amazing.

I thought of making this classic combo at home. Here is the recipe.

Ingredients

  • Heavy whipping cream – 1 cup
  • Evaporated milk               – ½ cup
  • Granulated sugar            – ½ cup
  • Egg yolks                              – 2 no’s (from large eggs- for silky texture)
  • Toasted pecans                 – handful
  • Salted butter                      – 1/3 cup (room temperature)
  • Vanilla bean extract        – 1 tsp

Procedure

  • Step 1: In a heavy bottomed pan add heavy whipping cream, evaporated and ¼ cup of granulated sugar and bring it boil or until the sugar dissolves completely
  • Step 2: In a wide mixing bowl beat butter with another ¼ cup of granulated sugar until it is smooth; add egg yolks and as you do tempering (while beating the egg yolks on high speed, slowly add about half a cup of hot milk mixture to the sides of the bowl), pour the whole hot milk mixture to the hand mixture bowl and beat on high speed for about 5 mins
  • Step 3: Now transfer the yolk milk mixture to the heavy bottomed pan and heat it for some time about 5 mins or so, stir continuously.
  • Step 4: Cool completely, now beat the mixture on medium high speed for about 5 – 8 mins along with a tsp of vanilla bean / vanilla extract. Within few mins the consistency should be creamy and now you can transfer the ice cream mixture to the pre-chilled (place a freezer safe container into the fridge until cold) container and freeze it for about 30 mins or so
  • Step 5: Using a hand mixture beat the semi freeze mixture on medium high speed until smooth and creamy and freeze it, at this time add a handful of dry toasted crunchy pecan nuts to the ice cream mixture and gently fold together.
  • Step 6: Beat again every 30 mins until you reach the creamy consistency (approx. 2-3 times). Finally store it in a freezer safe container and enjoy the buttery tasty Homemade-BUTTER-PECAN-Ice cream

There is no added preservatives, no food color and no artificial thickening agent. Do try at your home and STAY HAPPY N HEALTHY.

NOTE/ TIP:                                                    

  • In case of diabetes, you can replace Sugar-free instead of regular sugar.
  • Always take off the ice cream from the freezer before 30 mins of serving, to enjoy the original taste.


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