It's Ice Cream Sunday! I've decided that I'm going to really enjoy this feature... because it gives me an excuse to make ice cream. Not that I really need an excuse- this feature only started last week, and I'm pretty sure that even before that I had four different flavours on the go in our freezer. I like to think that's because I like to give dinner guests a variety of choices, but really it's because I just. can't. help. myself! It's so much fun coming up with new flavours!
This is my ice cream of choice at the moment, even over the cookie dough or toasted marshmallow. I love the soft crunch of the pecans, the nuttiness of the browned butter that permeates the rich ice cream and the slight hint of salt. So good. In fact, I've just finished lunch, so that means it's time for dessert... woohoo!
600ml double cream
350g condensed milk
1/2 tblspn vanilla extract
30g unsalted butter
120g pecans, roughly chopped
1/2 tspn of salt
1 tblspn light brown sugar
1) Whip together the cream, condensed milk and vanilla extract until soft peaks form, then set aside in the fridge to chill while you move on to the next step.
2) Melt the butter over a low heat until just starting to foam. Add in the pecans and salt and cook for 5 minutes (or until the pecans are toasted and the butter has browned), stirring frequently. Sprinkle the sugar over the pecans and mix thoroughly, cooking for one further minute until completely dissolved. Leave to cool completely (to speed it up, sit the saucepan in a bowl or sink of cold water).
3) Fold the pecan mixture through the ice cream base, mixing to make sure it is evenly distributed. Transfer to a freezer proof container and freeze for at least 4 hours.