Brown Butter Pecan Shake

Directions

1. 1Melt the butter in a small saucepan over medium heat, swirling occasionally, until it turns golden and smells nutty, about 4 to 5 minutes. Remove from heat and let cool slightly.
2. 2Whisk the egg yolks and brown sugar simple syrup in a bowl until smooth.
3. 3Add the cream and pecan butter to the browned butter and heat until barely simmering, then temper the yolks by slowly whisking in half the hot cream.
4. 4Return everything to the pan and cook on low, stirring, until the custard coats the back of a spoon.
5. 5Remove from heat, whisk in the whole milk, vanilla, and salt, then refrigerate until fully chilled.
6. 6Pour the cold custard into the Slushi, select MILKSHAKE, raise coldness to level 10, and run for 25 minutes until thick and creamy.

Tips

• Pour your liquid base into the Slushi bowl at room temperature, not cold, so the machine can chill it gradually and churn it into proper slush consistency.
• If your shake turns out too thick to dispense from the tap, run it through the cycle again for another 10-15 minutes to break up the ice crystals.
• Brown the butter ahead of time and let it cool completely before mixing into your base to avoid cooking the egg yolks.

Variations

• Swap pecan butter for almond butter and use the same amount of brown sugar simple syrup for a lighter nutty flavor.
• Replace half the heavy cream with coconut milk and add a splash of bourbon to the base for a deeper, richer taste.
• Use roasted cashew butter instead of pecan and reduce brown sugar simple syrup by 2 tablespoons if you prefer less sweetness.

FAQ

Can I use pasteurized egg yolks instead of raw?

Yes, pasteurized egg yolks are a safe substitute and mix in just as smoothly into your base. They'll give you the same creamy texture once the machine churns the shake into slush.

What if my shake isn't freezing thick enough after 45 minutes?

Make sure your Slushi bowl is fully frozen before you start, and check that your kitchen isn't too warm. If the base is still too liquid, pour it back and run another 20-minute cycle to get the right slush texture.

Can I make this shake lighter or lower in fat?

You can replace up to half the heavy cream with whole milk, but using less cream will make the shake less creamy when it churns. Stick with the full amount of pecan for flavor since that's what carries the richness.

How long can I store the finished shake in the machine?

Drink it right away from the tap while it's at peak slush consistency. If you need to save it, transfer to an airtight container and freeze for up to 3 days, then let it soften slightly before serving.

Nutrition

Per serving · makes about 2 servings · estimated