A while ago A couple of months ago when we had the Mad Hatter’s Tea Potluck Party, I made Butter Pecan Ice Cream to accompany with Wendy’s poached pears. Well I’m obviously not very diligent in putting up recipes as fast as I can say them, but better late than never.
I first made this Butter Pecan Ice Cream when I was in Sydney about 5-6 years ago. That time I had a very small ice cream maker (well small is good, so you don’t over eat LOL) So I made a couple of ice creams back then like wasabi, black sesame, butter pecan, cardamon, mango, pistachio etc etc.. how I remember is cause I still am keeping my LCB days blog entries. So I never got to making butter pecan ice cream again because …. haha…. it uses alot of condensed milk and I’m not a big fan of Malaysian condensed milk as it’s not made with real milk.
It was until Stella from Bravetart who sent me 2 cans of “real” condensed milk that I thought, it was time to make it again!! Thanks Stella, you may think, why is this Malaysian girl asking for real condensed milk, but when you taste those here, you’d know why 😛
And, I also got maple syrup from my cousin who resides in Canada when she came back for CNY early this year..The only thing was the pecan wasn’t as big LOL
- 100ml condensed milk
- 500ml whipping cream
- 80ml milk
- 40g soft brown sugar
- 4 egg yolks
- 1 tsp vanilla extract (i used paste)
- 80ml maple syrup
- 80ml condensed milk
- 60g chopped unsalted butter
- 60ml whipping cream
- 80g chopped and roasted pecans
- Cook condensed milk, cream, milk and sugar in a saucepan. Stir over medium heat for a few minutes and till it’s just about to boil, reduct the heat to low. Whisk in the egg yolks and stir continuously till the mixture is thick and coats the back of the spoon. That would take about 3-5 minutes. Do not allow mixture to boil. Then stir in vanilla extract and pour into another clean bowl, to be chilled in the fridge.
- Then make ice cream according to ice cream machine’s instruction.
- Cook maple syrup, condensed milk in a small saucepan. Stir constantly using a metal spoon over medium-low heat for 8 minutes or until golden brown and thickend. Becareful not to burn it. Remove from heat and stir in butter. Stir in cream and pecans and allot to cool.
- To assemble, spoon ice cream into a chilled container and drizzle with the butter pecan sauce. Repeat to create a ripple effect. Cover and freeze until firm.
Butterpecan is still my favourite ice cream and I don’t know why it’s so hard to get outside. But then again, I guess I won’t be buying from the store, because….. homemade is best!