ULTIMATE Butter Pecan Ice Cream Video Musso & Creami

Ingredients

• 500 g Milk (2% or whole milk; whole milk preferred for richness)
• 544 g Whipping Cream (33% fat heavy cream; 36% works fine)
• 168 g Dark Brown Sugar (Provides deep caramel notes; can substitute white sugar + molasses)
• 56 g Dextrose (Improves smoothness; corn syrup works as a substitute)
• 67 g Skim Milk Powder (Adds body and improves overrun)
• 10 g Brown Butter (Homemade brown butter (see step 1); adds nutty depth)
• 125 g Egg Yolks (Approximately 6 large yolks, room temperature)
• 25 g Vanilla Bean Paste (Homemade or store‑bought; gives complex vanilla flavor)
• 150 g Pecans (Halves toasted in brown butter; high‑oil nut)
• 50 g Salted Butter (Grass‑fed butter for brown butter; salted version used)

Instructions

1. Make Brown Butter

   Cut 50 g of salted butter into small cubes and melt in a saucepan over medium heat. Stir constantly; the butter will foam, then turn golden brown with toasted specks. Once you smell a nutty aroma and see dark brown spots, remove from heat and set aside.

   Time: PT8M

2. Toast Pecans

   Break the 150 g of pecans in half and add to a clean pan over medium heat. Toast, stirring constantly, for 2–3 minutes until fragrant and lightly browned.

   Time: PT3M

3. Coat Pecans in Brown Butter

   Add the toasted pecan halves to the warm brown butter from step 1. Stir until the nuts are fully coated, then set aside to absorb the flavor.

   Time: PT2M

4. Assemble Ice Cream Base

   In a large saucepan combine milk, whipping cream, dark brown sugar, 10 g of brown butter, skim milk powder, and dextrose. Whisk until fully dissolved. Add egg yolks and vanilla bean paste; whisk until smooth.

   Time: PT5M

5. Cook Custard Base

   Place the saucepan over medium heat and stir continuously. Heat the mixture until it reaches 70‑75 °C (158‑167 °F). Do not exceed this temperature.

   Time: PT12M

   Temperature: 70-75°C

6. Chill Ice Cream Base

   Transfer the hot custard to a clean container, cover, and refrigerate for at least 12 hours (up to 24 hours) to develop flavor.

   Time: PT12H

7. Prepare Brown Butter Pecans for Add‑in

   Melt the remaining brown butter (from step 1) in a microwave‑safe bowl for about 15 seconds. Stir to liquefy any solid bits, then add the coated pecans and mix well.

   Time: PT1M

8. Churn Ice Cream

   Pour the chilled custard into the Ninja Creami container, secure the lid, and churn according to the machine’s instructions (approximately 30 minutes) until a smooth, soft‑serve texture forms.

   Time: PT30M

9. Add Pecans to Ice Cream

   After churning, fold the brown‑butter‑coated pecans into the ice cream, reserving a few for garnish.

   Time: PT2M

10. Freeze and Serve

    Transfer the finished ice cream to a freezer‑safe container and freeze for at least 2 hours for a firm scoopable texture. Serve and enjoy.

    Time: PT2H

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

25 g

Fat

15 g

Fiber

1 g