Ingredients and Weight:
- Heavy Cream: 500 ml (16.9 fl oz)
- Whole Milk: 500 ml (16.9 fl oz)
- Sugar: 1 cup (200 grams)
- Large Egg Yolks: 6-8
- Unsalted Butter: 100 grams (3.5 oz)
- Toasted Pecan Pieces: 1 cup (150 grams)
- Vanilla Extract: 1 teaspoon
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 30 minutes (plus freezing time)
- Total Time: About 2 hours (including freezing)
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- In a large bowl, whisk together the cream, milk, and sugar until well combined.
- In a separate bowl, whisk the egg yolks until smooth.
- Slowly pour the cream mixture into the egg yolk mixture, whisking continuously to prevent curdling.
- Add the butter and vanilla extract and continue to whisk until well combined.
- Stir in the toasted pecan pieces.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
- Transfer the ice cream to a container and freeze for at least 2 hours before serving.
Nutritional Information:
- Calories: Approximately 450 calories per serving (based on 8 servings)
- Fat: 30 grams
- Carbohydrates: 30 grams
- Protein: 5 grams
Dish Characteristics:
- Rich and creamy texture with a unique buttery flavor.
- The addition of toasted pecans gives it a crunchy and nutty taste.
- Perfect for hot summer days or as a dessert with a scoop of vanilla or chocolate sauce.
User Comments:
- "This ice cream is so creamy and delicious! The pecans add a nice crunch." - John Doe
- "I love the combination of butter and pecans. This ice cream is a real treat." - Jane Smith
- "This is the best homemade ice cream I've ever made. The texture is perfect." - Michael Johnson
Special Precautions and Tips:
- Make sure to use full-fat milk and cream for the best flavor and texture.
- Toast the pecans for best flavor and texture (can be done in a preheated oven or in a pan on the stove).
- If you want to add more flavor, consider adding a few drops of almond extract or chocolate chips to the mix before freezing.
