Butter-No-Pecan Ice Cream (Butter Ice Cream)
- Prep Time: 10
- Churn Time: 45 minutes
- Cook Time: 20
- Total Time: 1 hour 15 minutes
Ingredients
Scale
2 cups heavy cream
1 cup whole milk
1 cup brown sugar
1/3 cup corn syrup
6 egg yolks
6 tbs butter
1 tsp vanilla extract
1/4 tsp salt
Instructions
- In a medium saucepan add butter over medium heat and cook until milk solids turn brown and butter has a light brown color.
- Add sugar and stir until combined.
- Add milk, cream, salt, vanilla and stir until combined.
- Once mixture is hot, temper eggs yolks. Add some of the mixture to the eggs while constantly whisking. Then, add the eggs to the saucepan while constantly whisking.
- Heat until temperature reaches 175 degrees.
- Strain using a fine strainer. Place plastic wrap directly over the base and allow to cool to room temperature.
- Refrigerate for at least 4 hours.
- Churn in ice cream maker.
- Put in container and store in freezer.
Keywords: Pecan Ice Cream