Butter Pecan Ice Cream
Prep time
Cook time
Total time
Author: Swee San
Recipe type: Ice Cream
Serves: 6
Ingredients
Butter pecan ice cream recipe
- 100ml condensed milk
- 500ml whipping cream
- 80ml milk
- 40g soft brown sugar
- 4 egg yolks
- 1 tsp vanilla extract (i used paste)
Butter pecan sauce
- 80ml maple syrup
- 80ml condensed milk
- 60g chopped unsalted butter
- 60ml whipping cream
- 80g chopped and roasted pecans
Instructions
Butter pecan ice cream recipe
- 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.
Butter pecan sauce
- 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.
Recipe by Swee San's Kitchen at http://thesweetspot.com.my/butter-pecan-ice-cream/