Rosemary Butter Pecan Ice Cream
This ice cream is to die for!!!!! Every time I serve this to my guests, their legs nearly buckle and they always ask for more! For a rich silkiness, I use the creme anglaise method which is more time consuming and takes a little more skill but it's absolutely worth it!!!! I recommend watching a youtube video just so you can see what you need to be looking for as far as consistency. I also use an ice cream maker for this recipe.
This recipe contains unsalted butter, pecans, salt, milk, heavy cream, eggs, sugar, rosemary (fresh), vanilla extract
Prep time: < 5 min
Cook time: 30 min
- 4 tbsp. unsalted butter
- 1 cup(s) pecans, chopped
- 1 tsp. salt
- 1 cup(s) whole milk
- 2 cup(s) heavy cream
- 5 egg yolks
- 3/4 cup(s) sugar
- 1 whole fresh rosemary, sprig
- 1 tbsp. vanilla extract
- 1. In a medium saucepan set over medium heat, whisk together the milk, cream, half of the sugar, whole rosemary sprig and bring to a boil.
- 2. Remove from heat and all rosemary to steep 10-15 minutes, then remove rosemary sprig. After steeping, return the mixture just to a boil over medium-low heat.
- 3. Meanwhile, combine the yolks and remaining sugar in a medium bowl.
- 4. Slowly add all of the reheated mixture to the egg yolk mixture, whisking constantly to prevent curdling of the yolks (this is called tempering, slowly increasing the temperature of the yolks without turning them into scrambled eggs).
- 5. Return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens and coats the back of the spoon (do not allow it to boil).
- 6. Stir in vanilla, transfer to a storage container and allow to cool. Place a plastic wrap directly on the mixture so that a film does not develop.
- 7. Refrigerate 1-2 hours or overnight.
- 8. Meanwhile, melt the butter in a medium skillet. Add the pecans and 1 teaspoon of salt.
- 9. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 6 to 8 minutes
- 10. Remove from heat and allow to cool.
- 11. Pour cooled ice cream mixture into the ice cream maker and run until it reaches a soft serve consistency. Add cooled toasted butter pecans and continue to churn for a few more minutes.
- 12. Transfer ice cream to a freezer safe container and freeze for about 2hrs. Remove from freezer about 10 minutes before serving.