Buttered Pecan Ice Cream

Products Used
0
91
140
Buttered Pecan Ice Cream imperial
By Jessica Kraft
Prep Time:
15m
Bake/Cook Time:
10m
Yield:
1 1/2 quarts
Plan for:

Freeze 5+ hours

Rich, buttery homemade ice cream with brown sugar and toasted pecans for that southern buttered pecan flavor. Chopped pecans provide a delightful contrast to the creamy base. Buttered Pecan Ice Cream can be enjoyed on its own in a cone or a bowl, or you can pair it with other desserts like warm apple pie or gooey chocolate brownies for a delicious combination of flavors and textures.

Sabroso, mantequilloso helado casero con azúcar morena y pacanas tostadas para lograr ese sabor sureño de mantequilla de pecan.

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Ingredients

    Directions

    1. In a large saucepan, whisk heavy cream, milk and brown sugar on medium-low heat until very warm (not boiling). Whisk frequently so bottom of pot doesn’t scorch, about 3 minutes.
    2. In a large bowl, whisk egg yolks. Pour 1/2 cup of hot milk mixture into egg yolks and whisk vigorously to temper eggs and then whisk in 1/2 cup more at a time until all is added.
    3. Pour mixture back into saucepan and heat until it coats the back of a wooden spoon. When you run your finger through the custard on the spoon, the line from your finger will stay when it is thickened enough.
    4. Pour custard into a large bowl, cover with plastic wrap touching top and refrigerate until very cold, about one hour.
    5. When mixture is cold and ready to be churned, prepare pecans. Melt butter in a skillet on medium heat, add pecans and toss them around until toasted, 3-5 minutes. Allow to cool completely.
    6. Remove custard from refrigerator and whisk in vanilla. Pour into ice cream maker and churn according to manufacturer’s instructions.
    7. Fold in chopped toasted pecans with a rubber spatula by hand.
    8. Spoon ice cream into a freezer-safe container and freeze at least 5 hours or overnight until firm.
    Imperial Sugar Insight

    TIP: If eggs start to cook during the thickening process, pour the custard through a fine mesh sieve or cheesecloth to remove pieces and continue on with the recipe as directed.

    Recipe developed for Imperial Sugar by Jessica Kraft @sprinklesomesugar.

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    Helado con Pacanas Tostadas en Mantequilla

    Products Used
    0
    91
    140
    Buttered Pecan Ice Cream imperial
    Por Jessica Kraft
    Tiempo de preparación:
    15m
    Tiempo de cocción / cocción:
    10m
    Rendimiento:
    1 1/2 cuarto de galón
    Plan para:

    Congelar 5+ horas o de una día a otro.

    Sabroso, mantequilloso helado casero con azúcar morena y pacanas tostadas para lograr ese sabor sureño de mantequilla de pecan.

    Clasificación:
    Califíquelo usted mismo
    Blogger
    Member
    Products Used

    Ingredientes

    • 2 tazas crema pesada
    • 1 taza leche completa
    • 3/4 taza Imperial Sugar Azúcar Morena Clara
    • 5 yemas de huevo
    • 2 cucharaditas extracto de vainilla
    • 1 cucharada mantequilla sin sal
    • 3/4 taza pacanas picadas

    Direcciones

    1. En una olla grande, bata con una espumadora la crema pesada, leche y azúcar morena a temperatura media baja hasta que esté bien caliente (no hirviendo). Bata con la espumadora frecuentemente para que no se queme el fondo de la olla, alrededor de 3 minutos.
    2. En un envase grande, bata las yemas de huevo. Vierta 1/2 taza de la mezcla de leche caliente a las yemas de huevo y bata vigorosamente para templar los huevos y
    3. Vierta la mezcla de regreso en la olla y caliente hasta que forme una capa en la parte de atrás de una cuchara de madera. Cuando usted pase su dedo por la crema en la cuchara, la línea de su dedo se quedara marcada cuando está lo suficientemente gruesa
    4. Vierta la crema en un envase grande, cubra con plástico de envolver que toque la parte de arriba y refrigere hasta que esté bien frio, alrededor de una hora.
    5. Cuando la mezcla ya este fría y lista para batir, prepare las pacanas. Derrita la mantequilla en una sartén a fuego medio, agregue las pacanas, y sacúdalas hasta que estén tostadas, 3 a 5 minutos. Deje que enfríen completamente.
    6. Remueva la crema del refrigerador y con una espumadora incluya la vainilla. Vierta en la máquina de hacer helados y siga las instrucciones del fabricante.
    7. Agregue las pacanas tostadas con movimientos envoltorios y usando una espátula de goma.
    8. Con una cuchara coloque el helado en un contenedor seguro para el congelador y congele por lo menos por 5 horas o de un día a otro hasta que este firme.
    Imperial Sugar Insight

    TIP: If eggs start to cook during the thickening process, pour the custard through a fine mesh sieve or cheesecloth to remove pieces and continue on with the recipe as directed.

    Recipe developed for Imperial Sugar by Jessica Kraft @sprinklesomesugar.

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