Description
Delicate and rich, this frozen cream features the warmth of real vanilla bean paired with toasted pecans for a buttery crunch. Lighter than traditional ice cream but just as luxurious, it’s a dreamy springtime treat that melts on the tongue.
Ingredients
Units
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 whole vanilla bean (or 1 tablespoon vanilla bean paste)
- 5 large egg yolks
- Pinch of salt
- 3/4 cup toasted pecans, chopped
Instructions
- Infuse the Cream:
- Split the vanilla bean and scrape out the seeds. In a saucepan, combine cream, milk, sugar, vanilla bean seeds and pod (or paste), and salt. Heat until steaming, not boiling. Let steep for 20 minutes, then remove the pod.
- Make the Custard:
- Whisk egg yolks in a bowl. Slowly whisk in the warm cream mixture to temper. Return to saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon. Strain into a bowl to remove any curdles. Chill completely.
- Churn and Add Pecans:
- Pour custard into an ice cream maker and churn until soft-serve consistency. Add chopped toasted pecans in the last few minutes.
- Freeze:
- Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.
Notes
- Toast the pecans for extra depth and nuttiness.
- Vanilla bean paste can be substituted for the whole bean for convenience.
- For a smoother texture, blend the mixture before churning.
Nutrition
- Calories: 410
- Sugar: 27g
- Sodium: 50mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 175mg
