Toasting the nuts in this recipe is especially important so that they are crunchy and he less likely to go soggy. They also give the finished ice cream a delicious, caramelised flavour.
Please note this recipe needs an ice cream maker.
Ingredients:
For Custard:
- 6 large egg yolks
- 6 tbsp unsalted butter
- 200g brown sugar
- 1/4 tsp salt
- 230g double cream
- 230g whole milk
- 1 tsp vanilla extract
For Pecans:
Method:
- For the custard, whisk the egg yolks in a medium sized heat-proof bowl and set aside.
- Pour cream into a second bowl and place it into a larger bowl part-filled with ice. Place a sieve on top and set aside.
- In a medium saucepan, melt the butter, stirring constantly until it browns. Add in the sugar and salt and stir until the sugar melts completely.
- Slowly add the milk, stirring until the sugar is fully dissolved. Do not let it boil.
- Now slowly pour half of the milk and sugar mix into the eggs, whisking thoroughly before returning back into the saucepan with the remaining warm milk.
- Stir this constantly over a medium heat until it thickens enough to coat a spatula. This should take around five to seven minutes.
- Pour the warm custard into the cream through the sieve and stir before adding the vanilla. Stir over the ice bath until cool. Place in fridge to thoroughly chill.
- While it chills, heat oven to 350F/180C/Gas 4. Melt a tablespoon of butter and stir in the pecans with a pinch of salt. Spread onto a tray and toast in the oven for about 10 minutes.
- Cool the pecans before chopping and setting aside.
- Once your ice cream mixture is thoroughly chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
- Fold in your chopped pecans. The mixture will still be quite soft.
- Finally put your ice cream in an airtight container and freeze for at least an hour.
COOK’S TIP: This is a fresh ice cream recipe without stabilisers so is best eaten within a few days of making it. So, remember to share it with friends!
