Salted Pecan Ice Cream
Salted pecan ice cream offers a unique flavor combination, creating a perfect harmony between rich, caramelized pecans and salty sweetness. Pecans are one of the most popular nuts, often used in desserts, especially in American cuisine. Salt enhances the nut's natural sweetness, while the creamy ice cream creates a perfect balance. This dessert is an excellent choice for a special occasion or simply to enjoy a refreshing treat on a summer day. When serving, you can enrich it even further with a little extra toasted pecans or caramel sauce.
Ingredients for this recipe
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Preparation Steps
1
In a skillet, melt the butter, then add the pecans and honey. Toast over medium heat for 5-7 minutes, or until the pecans are lightly caramelized. Sprinkle with a teaspoon of salt, then spread on parchment paper and let cool completely.
2
In a medium saucepan, heat the milk and heavy cream over medium heat until just simmering, but do not boil.
3
In a bowl, whisk together the egg yolks and sugar until pale and fluffy.
4
Slowly pour a little of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.
5
Pour everything back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not boil!
6
Remove from heat, add the vanilla extract, and stir until smooth. Let the mixture cool completely, then refrigerate for at least 4 hours or overnight.
7
Pour the ice cream base into an ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, place it in a lidded container and stir every hour until it reaches a creamy consistency.
8
When the ice cream is halfway frozen, add the caramelized pecans and gently stir them in.
9
Return to the freezer and let it harden completely. Before serving, let it sit at room temperature for a few minutes to make it easier to scoop.
