Creamy Ice Cream with Roasted Pecans
6 servings
360 minutes
Creamy ice cream with roasted pecans is an exquisite dessert that combines the velvety softness of a creamy base with the crunchy caramelized texture of nuts. This classic American treat originated as an evolution of traditional ice cream enriched with a deep nutty flavor. The delicate creamy taste envelops you, while pieces of roasted pecans add a subtle hint of caramel and a light saltiness, creating a harmony of sweet and crunchy. Perfect as a standalone dessert, it also pairs wonderfully with chocolate sauce or fresh berries. The ice cream refreshes in hot weather and offers a cozy nutty flavor in winter, becoming a favorite treat for all seasons. The unique combination of cream and nuts makes it an unforgettable indulgence that can surprise even the most discerning gourmets.
1
Pour milk and cream into a thick-walled pot and place it over medium heat. Stir. Heat until the milk mixture boils. Remove from heat.
- Milk 3.5%: 300 ml
- Cream 20%: 300 g
2
In a separate bowl, beat the egg yolks, gradually adding sugar. Whip until the mixture doubles in volume and achieves a creamy texture.
- Egg yolk: 4 pieces
- Sugar: 160 g
3
Gradually add the hot milk mixture to the beaten egg yolks, stirring constantly. Pour the mixture back into the saucepan, set over medium heat, and stir continuously, scraping the edges and the bottom center of the pan. Whisk until thickened, but do not allow the cream to boil. Once the cream reaches the consistency of liquid sour cream, remove from heat.
- Milk 3.5%: 300 ml
- Cream 20%: 300 g
4
Cool the cream in a water bath. Fill a large bowl halfway with very cold water and ice cubes. Place a pot with the cream on top. Stir the cream occasionally for about 30-40 minutes until it cools down.
5
Remove the ice cream pot from the water bath, tightly cover it with a lid, and place it in the refrigerator for 4-5 hours to cool further.
6
Prepare the pecan nuts.
- Pecan: 1 glass
7
Place a non-stick pan over medium heat and warm for 2 minutes. Melt the butter on the heated surface of the pan. Add 1 cup of chopped nuts and stir until the butter darkens by 1-2 shades from its original color and the nuts become slightly golden, about 3-4 minutes. Remove from heat. Transfer the nuts and melted butter to a separate plate and lightly sprinkle with salt. Cool to room temperature.
- Butter: 4 tablespoons
- Pecan: 1 glass
- Salt: 0.3 teaspoon
8
Take the ice cream out of the freezer and pour it into the ice cream maker, churn for 20-40 minutes. In the last minute of churning, add the pecans. Fill a container with the mixture and freeze for 3-4 hours until fully set.
- Pecan: 1 glass
9
If you don't have an ice cream maker, immediately pour the frozen mixture into a container, mix in the nuts, and place it in the freezer. Take out the container and stir the contents every half hour until it sets.
- Pecan: 1 glass