Spring Vanilla Bean & Pecan Frozen Cream

Short Description

Spring Vanilla Bean & Pecan Frozen Cream is a luxurious and refreshing dessert that combines the richness of real vanilla bean with the buttery crunch of toasted pecans. With a smooth, creamy texture and a naturally fragrant flavor, this frozen treat is the perfect way to celebrate the fresh and bright flavors of spring.

Why You’ll Love This Recipe

• Rich Vanilla Flavor: Uses real vanilla bean for an authentic and aromatic taste.
• Perfectly Creamy Texture: The custard-style base creates a silky-smooth consistency.
• Toasty Crunch: Toasted pecans add a flavorful crunch that contrasts beautifully with the creamy base.
• Seasonally Inspired: A light yet indulgent dessert ideal for spring gatherings.
• Homemade Elegance: A gourmet treat made with simple, high-quality ingredients.
• No Artificial Flavors: Made without extracts or additives for a purer taste.
• Versatile: Easy to adapt with different mix-ins or toppings.
• Great for Entertaining: A crowd-pleasing frozen dessert that looks and tastes sophisticated.
• Make-Ahead Friendly: Can be prepared in advance and stored in the freezer.
• Satisfyingly Sweet: Balanced sweetness that doesn’t overpower the natural flavors.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Whole milk
• Heavy cream
• Granulated sugar
• Egg yolks
• Vanilla bean (split and seeds scraped)
• Pecan halves
• Unsalted butter
• Salt

Directions

1. Toast the Pecans: In a skillet over medium heat, melt the butter and add the pecan halves. Stir frequently and cook until golden and fragrant, about 5 minutes. Remove from heat and let cool.
2. Infuse the Cream: In a saucepan, combine the milk, heavy cream, and half of the sugar. Add the split vanilla bean and its seeds. Heat over medium heat until hot but not boiling. Remove from heat and allow the vanilla to steep for 20–30 minutes.
3. Temper the Egg Yolks: In a bowl, whisk the egg yolks with the remaining sugar. Slowly pour the warm cream mixture into the yolks, whisking constantly to prevent curdling.
4. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens and coats the back of the spoon (170–175°F or 77–80°C).
5. Strain and Chill: Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean and any cooked egg bits. Cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours or overnight.
6. Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. When the mixture begins to thicken, add the cooled toasted pecans.
7. Freeze Until Firm: Transfer the churned ice cream to an airtight container and freeze for 4–6 hours or until firm.

Servings and Timing

Servings: Makes approximately 6–8 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 4–6 hours (including freezing)
Total Time: About 5–7 hours (including passive time)

Variations

• Maple Pecan: Replace granulated sugar with maple syrup for a richer flavor.
• Bourbon Vanilla: Add a splash of bourbon to the custard for a more complex flavor.
• Chocolate Swirl: Fold in melted dark chocolate or fudge sauce before freezing.
• Coconut Milk: Substitute part of the heavy cream with full-fat coconut milk for a tropical twist.
• Nut-Free: Omit pecans and stir in dried fruit or crushed cookies for texture.

Storage/Reheating

Storage: Store the frozen cream in an airtight container in the freezer for up to 2 weeks.
To Serve: Let it sit at room temperature for 5–10 minutes before scooping to soften slightly.
Do Not Reheat: As a frozen dessert, reheating is not applicable. Avoid repeated thawing and refreezing to maintain texture.

FAQs

What is the difference between vanilla extract and vanilla bean?

Vanilla bean provides a richer, more complex flavor with visible seeds, while extract is a more convenient but less intense option.

Can I use vanilla extract instead of vanilla bean?

Yes, you can substitute with 2 teaspoons of high-quality vanilla extract, though the flavor may be less nuanced.

Can I make this recipe without an ice cream maker?

Yes, pour the custard into a shallow dish, freeze, and stir every 30 minutes for 2–3 hours until creamy.

How do I toast pecans without burning them?

Use medium heat, stir frequently, and remove them from heat once they turn golden and smell fragrant.

Can I use brown sugar instead of granulated sugar?

Yes, brown sugar adds a caramel-like depth but may slightly alter the texture and color.

Is this recipe gluten-free?

Yes, all listed ingredients are naturally gluten-free. Always check labels to confirm.

Can I use a different type of nut?

Yes, walnuts or almonds make great alternatives to pecans.

How long can I store the frozen cream?

It keeps well in the freezer for up to 2 weeks when stored in an airtight container.

Can I add fruit to this ice cream?

Yes, stir in chopped strawberries, peaches, or blueberries during the final minutes of churning.

Is this recipe suitable for children?

Yes, it’s kid-friendly and free from alcohol unless you choose to add a flavoring like bourbon.

Conclusion

Spring Vanilla Bean & Pecan Frozen Cream is a beautiful celebration of simplicity and elegance. Its rich vanilla base, paired with crunchy toasted pecans, creates a dessert that feels both indulgent and refreshing. Whether you’re serving it at a spring brunch or enjoying it on a quiet afternoon, this frozen cream is sure to bring joy to any occasion.

Print