Rock Your Socks Vanilla Pecan Ice Cream Recipe

Vanilla Pecan Ice Cream Recipe

Ingredients

2 cups Almond Milk
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly)
1 vanilla bean, split and scraped
1 cup pecan pieces

Directions

Combine all ingredients (minus the pecan pieces, but including the bean and
its pulp) in a large saucepan and place over medium heat. Attach a
frying or candy thermometer to inside of pan. (see note below) Stirring
occasionally, bring the mixture to 170 degrees F. Remove from heat and
allow to cool slightly. Remove the hull of the vanilla bean, pour mixture
into lidded container and refrigerate mixture overnight to mellow flavors
and texture.

Freeze mixture in ice cream freezer according to unit’s instructions. The
mixture will not freeze hard in the machine. Once the volume has
increased by 1/2 to 3/4 times, and reached a soft serve consistency,
spoon the mixture back into a lidded container mix in your chopped
pecans and harden in the freezer at least 1 hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to
a simmer. As soon as you see a bubble hit the surface, remove it from
the heat. Do not let it boil.

Enjoy your delicious Vanilla Pecan Ice cream!

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