Scooped: Really Buttery Pecan Ice Cream Recipe

  1. In a large saucepan, melt 8 tablespoons butter over medium-low heat, then stir in brown sugar. Increase heat to medium-high and cook sugar until it just begins to smell toasted and smokey, 2 to 3 minutes. Add half and half and miso paste, whisking to combine. Bring to a bare simmer, whisking frequently.
  2. While dairy mixture is heating, whisk egg yolks well in a medium bowl. When dairy just begins to bubble, add one third of mixture to yolks, one ladleful at a time, whisking constantly. Then transfer yolk mixture to saucepan and whisk to combine. Reduce heat to low.
  3. Cook custard, stirring frequently, until it coats the back of a spoon and a swiped finger leaves a clean line. Remove from heat and whisk in vanilla and cinnamon. Pour through a strainer into an airtight container and chill overnight before churning according to manufacturer's instructions.
  4. While ice cream is churning, toast pecans in a large saucepan over medium-high heat with remaining tablespoon of butter and brown sugar. Stir frequently and cook until pecans smell toasted and darken slightly in color. Add salt to taste and set aside.
  5. When ice cream is finished, transfer to a large airtight container or a bowl. Stir in pecans, then transfer to airtight container to chill for 4-5 hours; ice cream will be very soft out of the churn and needs time to set. Stir ice cream well before serving, as pecans may have sunk to the bottom.

unsalted butter, brown sugar, cream, shiro miso, egg yolks, vanilla, cinnamon, pecans, salt

Taken from www.seriouseats.com/recipes/2011/03/miso-butter-pecan-ice-cream-recipe.html (may not work)

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