Browned Butter Pecan Ice Cream

There's no reason you have to make the pecans before you make the ice cream. Make them so there's enough time for them to cool before you mix them in and they'll be fine.

2/3 cup chopped pecans

1 teaspoon butter

Place a small skillet over medium-high heat. Add the pecans and cook until toasted, tossing occasionally, about 5 minutes. Once toasted, add butter and toss constantly until the butter turns a brownish-caramel color. Remove from heat.

1 cup whole milk

1/2 cup heavy cream

1/2 cup dark brown sugar

1 teaspoon light corn syrup

3 egg yolks

Place all ingredients into a small saucepan and whisk until fully combined and sugar is dissolved. Place saucepan on stove over medium heat, stirring constantly with a whisk or rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.

Remove base from heat and pour through a fine-mesh strainer into an empty CREAMi™ Pint. Place pint into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.

Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place. Select Ice Cream and start.

With a spoon, create a 1 ½-inch wide hole that reaches the bottom of the pint. Add the brown butter pecans (and caramel if you have it) to the hole in the pint and process again using the MIX-IN program.