Cuisinart ICE40BCU, Руководство пользователя

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Creamy Butter Pecan Ice Cream
2 tbsp unsalted butter
60g pecan halves and pieces
½ tsp salt
250ml milk
250ml double cream
½ vanilla pod
2 large eggs
1 large egg yolk
130g sugar
1 tsp vanilla extract
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Melt the butter in a medium saucepan. Add the pecans and salt and cook over a medium-low heat until
the pecans are toasted and golden, stirring frequently, approximately 4 to 6 minutes.
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Remove from the heat and strain, refrigerate the pecans.
N.B : The butter will have a pecan fl avour and can be reserved for use with other ingredients.
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Heat the milk and cream in a medium saucepan.
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Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the seeds.
Stir the seeds and bean pod into the milk/cream mixture.
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Bring the mixture to a slow boil over medium heat then reduce the heat to low and simmer for
30 minutes, stirring occasionally.
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Combine eggs, egg yolk, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the
mixture is thick, smooth, and pale yellow in colour (similar to mayonnaise) for approximately 2 minutes.
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Strain the mixture through a sieve into a medium bowl and stir into the custard.
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Add a small amount of the hot mixture to the egg mixture and mix well, then add the egg mixture into
the rest of the hot cream mixture and stir. Cook over a medium-low heat, stirring constantly until
warmed through, do not allow to boil.
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Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a
spoon.