Cinnamon Pecan Ice Cream
This homemade cinnamon pecan ice cream is a rich and creamy dessert with the perfect balance of warm cinnamon and crunchy toasted pecans. It’s a delightful treat that combines the classic flavors of fall with a smooth, indulgent ice cream base. Simple to make with just a few ingredients, this recipe allows you to enjoy a scoop of homemade goodness whenever the craving strikes. Whether served on its own or paired with your favorite desserts, this ice cream is sure to be a hit!Nutrition Facts (Per Serving)Calories: 330 kcal, Total Fat: 24g, Saturated Fat: 10g, Trans Fat: 0g, Cholesterol: 75mg, Sodium: 40mg, Total Carbohydrates: 30g, Dietary Fiber: 2g, Sugars: 22g, Protein: 4g, Vitamin A: 15% DV, Vitamin C: 0% DV, Calcium: 6% DV, Iron: 4% DVEstimated based on one serving (assuming 8 servings per batch)
Equipment
- 1 Medium saucepan (for making the ice cream base)
- 1 Ice cream maker (for churning)
- 1 Baking sheet (for toasting pecans)
- 1 Whisk (for mixing)
- 1 Mixing bowl (for chilling the base)
- 1 Spatula (for folding in the pecans)
- 1 airtight container (for freezing)
Ingredients
For the Ice Cream Base:
- 2 cups 480 mL Heavy cream
- 1 cup 240 mL Whole milk
- 3/4 cup 150 g Brown sugar
- 2 teaspoons Ground cinnamon
- 1 teaspoon Vanilla extract
- Pinch of salt
- 4 large Egg yolks optional, for a custard-style base
For the Pecans:
- 1 cup 120 g Chopped pecans
Instructions
Toast the Pecans:
- Preheat the oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast them in the oven for 8-10 minutes, stirring halfway through. Once toasted, set aside to cool.
Make the Ice Cream Base:
- In a medium saucepan, combine the heavy cream, whole milk, brown sugar, and ground cinnamon. Heat the mixture over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.
- (Optional: If making a custard base, whisk the egg yolks in a separate bowl. Slowly pour about 1/2 cup of the hot cream mixture into the yolks to temper them, stirring constantly.Gradually return the egg mixture to the saucepan, and cook over low heat, stirring until it thickens slightly and coats the back of a spoon.)
Chill the Base:
- Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Let the mixture cool at room temperature for about 15 minutes. Then, cover with plastic wrap and refrigerate for at least 3-4 hours or overnight.
Churn the Ice Cream:
- Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions, usually for about 20-25 minutes, until it thickens to a soft-serve consistency.
Fold in the Pecans:
- Once the ice cream is done churning, fold in the toasted pecans using a spatula. Ensure they are evenly distributed throughout the mixture.
Freeze the Ice Cream:
- Transfer the ice cream to an airtight container, smoothing the top.Place the container in the freezer for at least 4-6 hours, or until the ice cream has hardened to your desired consistency.
Serve and Enjoy:
- Once the ice cream is ready, scoop it into bowls or cones, and enjoy your homemade cinnamon pecan ice cream!
Notes
- Custard Option: If you prefer a rich, custard-style base, using egg yolks is a great option. However, you can skip the yolks for a simpler version that is still delicious.
- Nut Alternatives: Feel free to experiment with other nuts like walnuts, almonds, or hazelnuts. Toast them as you would the pecans to bring out their best flavor.
- Sweetness Adjustments: If you like your ice cream a bit sweeter, you can increase the amount of brown sugar by 1-2 tablespoons. Adjust based on personal preference.
- Dairy-Free Option: For a dairy-free version, substitute the heavy cream with coconut cream or another dairy-free option, and use almond or oat milk instead of whole milk.