Butter Pecan Ice Cream
A rich, creamy ice cream with warm brown sugar, browned butter and vanilla notes, finished with crisp toasted pecans.
- Prep
- 60 min
- Program
- ICE CREAM
- Level
- Easy
- Price
- €€
Prepare the base
-
Melt the butter in a small light-coloured saucepan over medium-low heat. Cook, swirling regularly, until it smells nutty and the milk solids turn golden brown, then remove from the heat.
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Add the whole milk, heavy cream, light brown sugar and fine salt to the browned butter. Warm gently, whisking, until the sugar is fully dissolved; do not let the mixture boil.
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Remove from the heat, whisk in the vanilla extract and leave the base to cool completely.
Freeze and spin
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Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
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Close with the storage lid and freeze flat for 24 hours.
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Once fully frozen, run the ICE CREAM program.
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If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture .
Prepare the mix-ins
-
Spread the pecans on a baking tray and toast at 170°C for 7 to 9 minutes, until fragrant and slightly darker. Leave them to cool completely, then roughly chop them.
-
Make a well in the centre of the processed ice cream, add the toasted pecans and run the MIX-IN program.
Serve
Serve immediately, while the ice cream is still nice and creamy.
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Watch the butter closely once it starts to foam, as the milk solids can change from golden to burnt quickly.
- Cool the pecans before adding them so they remain crisp and do not soften the ice cream.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 247 | 1365 |
| Protein (g) | 3.2 | 17.7 |
| Carbs (g) | 16.1 | 89 |
| Fat (g) | 19.6 | 108.3 |