Sunday, October 19, 2014

Brown Butter Pecan Ice Cream.




Brown Butter Pecan Ice Cream

time 20 minutes ice cream preparation, 15 minutes pecan preparation, 20-30 minutes freezing
yields around 500ml

3 large egg yolks
40 plus 50g sugar
200g cream
40g butter
80ml milk
1/4 tsp. himalayan salt
90g pecans, chopped & toasted

In a heatproof bowl, whisk the yolks with the first amount of sugar.
Set aside.
Put the butter in a heavy saucepan and put the pan over medium heat.
The butter will meld and bubble and after a few minutes turn brown.
Continue to cook until it has a rich, nutty smell and the butter solids (little specks floating around in the liquid) have turned dark brown.
Add the cream and stir until blended.
Then add milk, sugar and salt.
Put the pan over medium-high heat, bring to a simmer.
Scoop out half a cup of the hot mixture and mix well with the egg yolks.
Add the yolk mix back into the cream and stir until thickened.
Remove from heat, strain and refrigerate.
While cooling, toast the pecans in the oven:
chop them roughly, then put them in the oven for around 8 minutes at 180 degrees Celsius.
Once cool, freeze in your ice cream machine according to the manufacturer's instructions.