For those of you who crave sweet-salty desserts, this recipe is perfect to fully satisfy your cravings with just one intense scoop. No joke, salty buttery goodness and sweet caramel pecan flavors are blended into what I call Intensely Rich Butter Pecan Ice Cream.

Intensely Rich Butter Pecan

1 cup coarsley chopped pecans, drizzled with melted butter

4 medium egg yolks

4 tbsp unsalted butter

3/4 cup brown sugar

1/4 tsp rock salt

1 cup full cream Nestle Premium pasteurized milk

3/4 cup all-purpose cream

3/4 cup all-purpose cream, chilled

1 tsp vanilla extract

  1. Preheat oven to 175C and roast pecans for six minutes, turning once. Set aside to cool
  2. Whip egg yolks until pale yellow using a wooden spoon, set aside.
  3. Meanwhile, brown butter over medium heat using a heavy-bottomed sauce pan. Watch it carefully as it may burn quickly. Butter further browns even if it’s off the fire.
  4. Add the brown sugar and salt. Stir until melted.
  5. Reducing heat to low, gradually add the milk and unchilled cream. Sugar will harden but keep stirring so that it would melt into the milk. Bring this to a simmer.
  6. Temper hot milk mixture into yolks then bring it back to the pan. Stir constantly until egg mixture coats back of the spoon.
  7. Strain cooked custard into the bowl of chilled cream. Add vanilla extract.
  8. Set aside to cool. An overnight rest would be best for the flavors to really develop.
  9. Churn in an ice cream maker according to manufacturer’s instructions.
  10. Add the pecans at the last five minutes of churning. Store in freezer.