Brown-Butter Caramelized Pecan Ice Cream

Makes: 1 quart | Prep Time: 40 minutes | Total Time: About 3 hours

Ingredients

1 ½ cups heavy cream
½ cup whole milk
⅔ cup granulated sugar
4 large egg yolks
4 tbsp unsalted butter
1 tsp vanilla extract
Pinch of fine sea salt
2 tbsp water (for caramel)
¼ cup heavy cream, warmed (for caramel)
1 ½ cups of La Gruta Del Sol Caramelized Pecans, roughly chopped (plus extra for topping)

Melt 4 tbsp butter in a light pan over medium heat. Let it foam and turn golden brown with nutty aroma (3–5 min).
Measure out 3 tbsp browned butter and set aside for the caramel; keep the rest in the pan for the custard.
Add the 1 ½ cups heavy cream and ½ cup milk to the browned-butter pan; heat gently until steaming.
In a bowl, whisk egg yolks and sugar until pale and thick.
Slowly whisk some hot cream into yolks to temper, then pour yolk mixture back into saucepan.
Cook over medium-low, stirring constantly, until it thickens enough to coat the back of a spoon (170–175 °F / 77–80 °C).
Remove from heat, stir in vanilla and salt.
Strain into a clean bowl, cover, and chill until completely cold (2 hours or overnight).
In a small saucepan combine ½ cup sugar and 2 tbsp water; cook over medium-high without stirring until it turns deep amber.
Off heat, whisk in the 3 tbsp browned butter that was set aside, then slowly whisk in ¼ cup warm cream and a pinch of salt.
Stir smooth and let cool to room temperature.
Churn chilled custard in your ice-cream maker until soft-serve texture.
During the last minute, fold in 1 cup of chopped La Gruta Del Sol Caramelized Pecans (save ½ cup for layering/topping).
Spoon a layer of churned ice cream into a container, drizzle caramel, sprinkle pecans; repeat layers to the top.
Swirl lightly with a knife for ribbons, top with more pecans, cover, and freeze at least 4 hours.