Coffee Ice Cream with Toasted Pecans

☕ Coffee Ice Cream with Toasted Pecans

Ingredients:

For the Ice Cream Base:

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup granulated sugar

• 2 tablespoons instant espresso powder (or strong brewed espresso, cooled)

• 4 large egg yolks (optional, for a custard-style base)

• 1 teaspoon vanilla extract

• Pinch of salt

For the Toasted Pecans:

• ¾ cup pecans, roughly chopped

• 1 tablespoon butter

• 1 tablespoon brown sugar

• Pinch of salt

🔥 Directions:

1. Toast the Pecans:

1. In a skillet over medium heat, melt the butter.

2. Add the pecans, brown sugar, and salt. Stir continuously for about 5–7 minutes until fragrant and lightly caramelized.

3. Spread on parchment paper to cool completely.

2. Make the Ice Cream Base (Custard Method – Optional but Creamy):

1. Whisk egg yolks and half the sugar until pale and thick.

2. In a saucepan, heat milk, cream, remaining sugar, salt, and espresso powder until steaming (not boiling).

3. Slowly pour some hot milk into the yolks while whisking (temper).

4. Return everything to the saucepan and cook over medium-low heat, stirring until it thickens enough to coat the back of a spoon.

5. Remove from heat and strain through a fine mesh sieve. Stir in vanilla extract.

6. Chill completely in the fridge (at least 4 hours or overnight).

(Skip egg yolks if you prefer a Philadelphia-style base — just mix everything and chill.)

3. Churn and Freeze:

1. Pour the chilled base into your ice cream maker.

2. Churn according to manufacturer instructions (usually 20–25 min).

3. During the last 5 minutes, add in the toasted pecans.

4. Transfer to an airtight container and freeze for at least 4 hours until firm.