ICE_CREAM
Brown Butter Pecan
🍒 Be the first to rate this🥄 15 min prep❄️ 24 hr freeze🍦 1 pint
NuttyCreamySweet
Brown Butter Pecan is the one I'm quietly proudest of, because browning the butter first is the step that takes this Ninja Creami pint from good to 'wait, how' territory. That nutty, toasty butter flavor soaks into the brown sugar base and makes the whole thing taste like a pecan pie that decided to become ice cream. My wife caught me browning butter at 10pm and just sighed and got two spoons. Let the brown butter cool fully before it goes in the base. Add toasted pecans at the re-spin so they stay crunchy.
How it spins
🍦
Program
Ice Cream
❄️
Freeze
24 hrs
🥄
Prep
15 min
🥡
Makes
1 pint
Tip: freeze the pint on a level shelf for a full 24 hours. If the first spin looks crumbly, add a splash of milk and run Re-spin.
Ingredients
- Whole Milk1 cup
- Heavy Cream0.75 cup
- Brown Sugar0.33 cup
- Butter1 tbsp
- Vanilla Extract1 tsp
- Toasted Pecans, Choppedoptional0.33 cup
Directions
- 1Melt the butter and toss the chopped pecans in it briefly to toast, then set the nuts aside.
- 2Whisk the milk, cream, brown sugar, browned butter, and vanilla until the sugar dissolves.
- 3Cool the base fully, then pour into a Creami pint below the max line and freeze flat for 24 hours.
- 4Spin on the ICE CREAM preset, adding milk and Re-spinning if crumbly.
- 5Add the toasted pecans to a central well and run the Mix-In program.
- 6Serve immediately.
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