TIP: Sea Salt and sweets were made for each other and a little goes a long way. Garnish your ice cream with a pinch of salt and a few extra toasted pecan pieces for flavor and texture.
CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.
This dish contains the following allergens: Milk/Dairy, Eggs, Tree Nuts
Cooking mode
Step-by-step instruction without your screen going to sleep
100 g
chopped pecans
1 teaspoon
butter
240ml
whole milk
120g
heavy cream
110 g
dark brown sugar
1 teaspoon
light corn syrup
3
egg yolks
2/3 cup
chopped pecans
1 teaspoon
butter
1 cup
whole milk
1/2 cup
heavy cream
1/2 cup
dark brown sugar
1 teaspoon
light corn syrup
3
egg yolks
Utensils
Small Skillet
Small Saucepan
Step 1
Place a small skillet over medium-high heat. Add the pecans and cook until toasted, tossing occasionally, about 5 minutes.
Step 2
Once toasted, add butter and toss constantly until the butter turns a brownish-caramel color. Remove from heat and set aside.
Step 3
Place all ingredients except mix-ins into a small saucepan and whisk until fully combined and sugar is dissolved.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Select ICE CREAM.
Step 8
With a spoon, create a 1 ½-inch wide hole that reaches the bottom of the pint. Add the pecans and brown butter to the hole in the pint and process again using the MIX-IN program.
Step 9
When processing is complete, remove ice cream from pint and serve immediately. Garnish with extra pecan pieces.
Place a small skillet over medium-high heat. Add the pecans and cook until toasted, tossing occasionally, about 5 minutes.
100 g
chopped pecans
1 teaspoon
butter
240ml
whole milk
120g
heavy cream
110 g
dark brown sugar
1 teaspoon
light corn syrup
3
egg yolks
2/3 cup
chopped pecans
1 teaspoon
butter
1 cup
whole milk
1/2 cup
heavy cream
1/2 cup
dark brown sugar
1 teaspoon
light corn syrup
3
egg yolks
Step 2 of 9
Once toasted, add butter and toss constantly until the butter turns a brownish-caramel color. Remove from heat and set aside.
100 g
chopped pecans
1 teaspoon
butter
240ml
whole milk
120g
heavy cream
110 g
dark brown sugar
1 teaspoon
light corn syrup
3
egg yolks
2/3 cup
chopped pecans
1 teaspoon
butter
1 cup
whole milk
1/2 cup
heavy cream
1/2 cup
dark brown sugar
1 teaspoon
light corn syrup
3
egg yolks
Step 3 of 9
Place all ingredients except mix-ins into a small saucepan and whisk until fully combined and sugar is dissolved.
100 g
chopped pecans
1 teaspoon
butter
240ml
whole milk
120g
heavy cream
110 g
dark brown sugar
1 teaspoon
light corn syrup
3
egg yolks
2/3 cup
chopped pecans
1 teaspoon
butter
1 cup
whole milk
1/2 cup
heavy cream
1/2 cup
dark brown sugar
1 teaspoon
light corn syrup
3
egg yolks
Step 4 of 9
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.
100 g
chopped pecans
1 teaspoon
butter
240ml
whole milk
120g
heavy cream
110 g
dark brown sugar
1 teaspoon
light corn syrup
3
egg yolks
2/3 cup
chopped pecans
1 teaspoon
butter
1 cup
whole milk
1/2 cup
heavy cream
1/2 cup
dark brown sugar
1 teaspoon
light corn syrup
3
egg yolks
Step 5 of 9
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.
100 g
chopped pecans
1 teaspoon
butter
240ml
whole milk
120g
heavy cream
110 g
dark brown sugar
1 teaspoon
light corn syrup
3
egg yolks
2/3 cup
chopped pecans
1 teaspoon
butter
1 cup
whole milk
1/2 cup
heavy cream
1/2 cup
dark brown sugar
1 teaspoon
light corn syrup
3
egg yolks
Step 6 of 9
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.
100 g
chopped pecans
1 teaspoon
butter
240ml
whole milk
120g
heavy cream
110 g
dark brown sugar
1 teaspoon
light corn syrup
3
egg yolks
2/3 cup
chopped pecans
1 teaspoon
butter
1 cup
whole milk
1/2 cup
heavy cream
1/2 cup
dark brown sugar
1 teaspoon
light corn syrup
3
egg yolks
Step 7 of 9
Select ICE CREAM.
100 g
chopped pecans
1 teaspoon
butter
240ml
whole milk
120g
heavy cream
110 g
dark brown sugar
1 teaspoon
light corn syrup
3
egg yolks
2/3 cup
chopped pecans
1 teaspoon
butter
1 cup
whole milk
1/2 cup
heavy cream
1/2 cup
dark brown sugar
1 teaspoon
light corn syrup
3
egg yolks
Step 8 of 9
With a spoon, create a 1 ½-inch wide hole that reaches the bottom of the pint. Add the pecans and brown butter to the hole in the pint and process again using the MIX-IN program.
100 g
chopped pecans
1 teaspoon
butter
240ml
whole milk
120g
heavy cream
110 g
dark brown sugar
1 teaspoon
light corn syrup
3
egg yolks
2/3 cup
chopped pecans
1 teaspoon
butter
1 cup
whole milk
1/2 cup
heavy cream
1/2 cup
dark brown sugar
1 teaspoon
light corn syrup
3
egg yolks
Step 9 of 9
When processing is complete, remove ice cream from pint and serve immediately. Garnish with extra pecan pieces.
