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Butter Pecan Ice Cream
1. Place the single cream, sugar and butter into a saucepan and mix together over a low
heat. Stir until the mixture starts to bubble around the edges. Remove the saucepan
from the heat and allow to cool completely.
2. When the mixture is cooled, stir in the heavy cream, chopped pecan nuts and vanilla
extract. Transfer the complete mixture into ice cream maker and freeze according to the
instructions.
Honey Ice Cream
1. Beat together the egg yolks and honey in mixing bowl and set aside. Heat the milk in
a saucepan until it reaches bubbles slightly, DO NOT BOIL, then lower heat to simmer.
While milk is simmering, stir in the egg yolks/honey mixture. Continue to stir until it
thickens.
2. Remove from the heat, strain in a mesh strainer and leave to cool completely.
3. Once mixture is completely cool, stir in heavy cream and vanilla extract. Then transfer the
whole mixture into ice cream maker and freeze according to the instructions.
1 1/2 cup of pecan nuts (chopped)
3 teaspoons vanilla extract (or according to taste)
4 cups milk
1 cup honey
6 cups single/light cream
6 cups heavy/double cream
1 1/2 cups brown sugar
6 tbsp. butter
10 egg yolks
4 cups double/heavy cream
2 tsp. vanilla extract
RECIPES (cont.)
Crunchy Pecan & Maple Syrup Ice Cream
1. Using a frying pan, slowly melt the butter then add the chopped pecan nuts. Sprinkle on
the sugar, stir and cook on a medium heat for approx 3-4 minutes until the nuts are crisp.
NOTE. Cooking on too high a heat will burn the pecan nuts and render a bitter taste.
2. Remove mixture from the pan and place to one side to cool.
3. In a separate mixing bowl, add milk and heavy cream and then add the fried, chopped
pecan nuts. Still stirring, add the maple syrup until blended in. Allow to cool completely.
4. Once cool, transfer the complete mixture into the ice cream maker and freeze according
to the instructions.
2 oz. maple syrup
6 cups milk
6 cups double/heavy cream
2 cups pecan nuts, chopped
8 oz. butter
1/2 cup brown sugar
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