Butter Pecan Ice Cream Tutorial

Learn the key points to the Anglaise Method. This versatile pastry component is a basic building block for more complex pastry techniques. This video discusses Anglaise as for use in French-style ice cream making. Butter Pecan Ice Cream Yield = About 28 oz. Heavy Cream 10 oz. Milk 6 oz. Butter ½ oz. Egg Yolks 5 EA (about 3.75 oz.) Brown Sugar 7 oz. Vanilla Extract 1 teaspoon Pecans, toasted and chopped ½ cup Anglaise Method: 1. BTB milk, heavy cream and butter with small amount of brown sugar. 2. Whisk together remaining brown sugar and yolks. 3. Temper hot liquid into yolk mixture. Return to pot. 4. Under medium-low heat, constantly scraping the bottom of the pot, thicken mixture until it is thick enough to coat the back of a spoon (Nappé consistency; 180F). 5. Add vanilla extract 6. Strain mixture, cool in ice bath; chill under refrigeration overnight. Churning: 1. Toast pecans in oven; 350F about 5 minutes, let cool completely. 2. Rough chop cooled pecans. Place in freezer. 3. Churn ice cream in machine according to manufactures instructions. 4. When ice cream has reached soft serve consistency, add nuts. 5. Churn to thoroughly incorporate the nuts. 6. Freeze ice cream or enjoy soft serve. Notes: • BTB = Bring to boil • When thickening, the mixture should be cooked to at least 165F for safe consumption. • Eggs will coagulate around 185F • Controlling sanitation and time/temperature is of the utmost importance. • Placing nuts in the freezer will help prevent melting of the ice cream when the nuts are added. • Product should be used within 3-5 days. Download Recipe (PDF): https://drive.google.com/file/d/1uvPYFak9UUolmMHT3j6prwSHT16lUx1S/view?usp=sharing Music Credit: Soundcloud - Romantic Funk - Funky and Chilling by Background Music for Videomakers