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Miso Butter Pecan Ice Cream

Miso Butter Pecan Ice Cream


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Imagine a cross between butter pecan ice cream and salted caramel ice cream, except that the “salted” part comes from miso, which makes it less cloying and more complex. Red miso is going to give you the biggest punch, but yellow or white would also work—they’re just milder in flavor.

Ingredients

  • ¼ cup (50 g) light brown sugar
  • 2 tsp. plus 1 Tbsp. red miso
  • 2¼ cups heavy cream, divided
  • ¾ tsp. kosher salt, divided
  • 1 14-oz. can sweetened condensed milk

Recipe Preparation

  • Preheat oven to 350°. Toast pecans on a rimmed baking sheet until slightly darkened and fragrant, 6–8 minutes. Let cool, then coarsely chop.

  • Heat brown sugar, butter, and 2 tsp. miso in a small skillet or saucepan over medium, whisking often, until butter is melted and no clumps of sugar remain, about 2 minutes. Add ¼ cup cream, bring to a simmer, and cook until mixture is thick enough to coat a spoon, about 2 minutes. Transfer to a small bowl and stir in pecans and ¼ tsp. salt. Let butterscotch cool.

  • Place remaining 1 Tbsp. miso in a small bowl. Heat ½ cup cream in a small saucepan over low or in a microwave just until warm; pour over miso and whisk vigorously until no large clumps remain (some small speckles are okay). Chill until cold, about 30 minutes.

  • Mix together condensed milk, vanilla, and remaining ½ tsp. salt in a medium bowl.

  • Combine chilled miso mixture and remaining 1½ cups cream in a small bowl. Using an electric mixer, beat cream in a small bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 5 minutes.

  • Add a dollop of miso whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage—folding—is easier). Add remaining miso whipped cream and fold in, running spatula down sides and along bottom of bowl and lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain. Add butterscotch in large spoonfuls, then incorporate in just 3 or 4 strokes so that big streaks remain.

  • Scrape ice cream base into a loaf pan that’s at least 8½x4½". Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.

  • To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.

  • Do ahead: Ice cream can be made 1 week ahead. Keep frozen.

Reviews Sectionthis recipe is so good! one of the best ice creams i've made without a machine. it's pretty sweet, though I used white miso, which gave it less savoury flavour. I will note that even with the whipped cream forming peaks, my pecans and butterscotch all sunk to the bottom of the tin, which made it more of a classic butterscotch flavour for the first few scoops that didn't get to the bottom.tracyschifDenver, CO07/29/20So yummy! Made this yesterday using vegan butter, coconut cream and coconut-based sweetened condensed milk. I followed the recipe process exactly but knew that my cream wouldn’t whip to stiff peaks, so after whipping five minutes (and just getting froth) and folding in the mix, I refrigerated until 50 F and then churned it for 35 minutes in my ice cream maker. After freezing overnight, it is soft and scoopable straight from the freezer, when most homemade dairy free ice creams aren’t. I’d definitely make it again!AnonymousRedmond, WA07/14/20This turned out fantastic! The flavor was very rich and complex, and consistency was just like a creamy, store-bought ice cream! I might experiment with reducing either the miso or the salt JUST a tad, but the first time through I made it exactly as directed and I was very happy with the results. I chilled mine overnight.AnonymousUpstate NY 06/24/20This is so so good! Highly recommend! I made double the caramel so there was extra big pockets of it!This is so delicious! The salty funk of the miso balances out the sweetness of the condensed milk really nicely. Next time I might chill the butterscotch mixture a bit, so it holds together in distinct streaks a better when it gets folded in. If you haven't made no-churn ice cream before, know that it melts fairly quickly and has quite a soft texture even straight out of the freezer. I like this, but it's definitely not the same as 'true' ice cream.AnonymousNew York06/05/20


Watch the video: How to make Butter pecan ice cream No Machine (July 2022).


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