I started making ice cream at home during this summer and have tried out a variety of flavors. Some new and some traditional ones. I do not use eggs and do not have an icecream machine so all of me recipes are eggless and no churn. Basically you just need a electric hand mixer and 10 minutes of your time!
Ingredients Required:
Butter Pecan is one of my favorite flavor and is very similar in taste to butter scotch ice cream.
Heavy whipping cream - 2 cups
Milk - 1 cup
Sugar - 1/2 cup + 2 tblsp
Butter - 2 tblsp
Pecan - 2 cups, roughly broken
Vanilla - 1 tsp
How to make:
In a pan, melt the butter and when bubbling add the pecans and roast for 10 minutes on medium flame.
Add the 2 tblsp sugar and give a nice toss and continue roasting for 5 minutes. The sugar would start melting and turns brown due to caramelization and coats the pecan well.
Transfer to another container.
In a big mixing bowl, add the cream and start whisking till you get stiff peaks. Takes around 5-8 minutes depending on your whisk and cream quality.
In a blender add the milk, sugar and just 2 pieces of your roasted pecan. Blend till well combined.
Add this to the cream along with vanilla essence.
Fold gently or mix using low speed of your blender.
Add in the pecans and fold gently.
Transfer to a freezer friendly bowl and freeze for 8 hours.
Scoop and serve!
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