Butter Pecan Ice Cream

This recipe has been lightly adapted from the one on Grape Tree.

Ingredients

6 large egg yolks

90g butter

200g brown sugar

230g double cream

230g oat milk

1 tsp vanilla extract

200g pecans

15g butter

Method

    1. For the custard, whisk the egg yolks in a medium sized heat-proof bowl and set aside.

    2. 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.

    3. 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.

    4. Slowly add the milk, stirring until the sugar is fully dissolved. Do not let it boil.

    5. 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.

    6. Stir this constantly over a medium heat until it thickens enough to coat a spatula. This should take around five to seven minutes.

    7. 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.

    8. 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.

    9. Cool the pecans before chopping and setting aside.

    10. Once your ice cream mixture is thoroughly chilled, churn it in your ice cream maker according to the manufacturer’s instructions.

    11. Fold in your chopped pecans. The mixture will still be quite soft.

    12. Finally put your ice cream in an airtight container and freeze for at least an hour.