Pecan ice cream
Preparation : 20 min
Cooking : 15 min
Total time : 4 h 35 Rest : 4 h
6 people
60 g of pecans
175 ml of cream
175 ml of milk
100 g of brown sugar
2 eggs
90 ml of whipping cream
1 tsp of vanilla extract
RECIPE STEPS
1
In a small fry pan, toast pecans for 5-6 minutes or until lightly browned. Set aside to cool.
- 60 g of pecans
2
In a heavy saucepan add cream, milk & brown sugar. Stir over medium heat until sugar has dissolved.
- 175 ml of cream
- 175 ml of milk
- 100 g of brown sugar
3
Whisk eggs in a bowl.
- 2 eggs
4
Gently pour milk & sugar mixture into eggs, whisking constantly.
5
Pour mixture back into the saucepan and heat, stirring occasionally , until mixture thickens and coats the back of a spoon.
6
Remove from heat & stir through pecans, 90ml cream & vanilla.
- 60 g of pecans
- 1 tsp of vanilla extract
- 90 ml of whipping cream
7
Set aside in fridge to cool.
8
Place into Gelato Expert & set on ICE CREAM function.
9
Serve immediately, or store in the freezer for up to 2 weeks.
Recipes submitted by consumers are not tested by Magimix.