Hey Cookaholics Chef Kendra here and today we're making one of my mom's
favorite ice creams we're making butter pecan ice cream so
let's you and i do we do and make it happen we're going with my
trusty electric ice cream maker this is an
automatic kind you don't have to freeze the bowl
for ice cream maker i had it with two bowls
you can see my new one back there but here's the dasher
you put it in like that put it in like that
cover it you can see these in many of my old videos
bowls on these have to be frozen like a night before so i had two bowls
always kept them frozen ready to go because i have a freezer in
my garage and it was never a problem i really like
the fact that this has a cooling a cooling setting see it's cooling now
so when i pour my ice cream base in it's almost like quick whip
like it's been freezing the whole time you know what i'm saying
with this one which is a terrific ice cream maker
you have to freeze the bowls though but don't think i don't use this when i'm
testing a recipe and i'm making lots of batches and
making lots of tweaks i use this one and that one over there
that one in the back can make batch after batch after batch
but these can make two batches because i have
two bowls if you buy this it comes with one bowl i have to buy that bowl
separately so enough about ice cream makers let's
make some butter pecan ice cream okay guys i don't really feel like
actually chopping the nuts this time i know right
i love to chop not today son so get my little gadget out here
a little mini food processor and get some pecans in here
pecan whatever you roll with
slap the top from this thing
put that on top plug it in
i don't want dust that's about right
yeah that's perfect okay guys this recipe calls for some honey
not an ad not a ad
got some butter here i'm gonna eat two kinds of sugar for
this guys
white sugar
and packed brown sugar light brown sugar
there's not many ingredients in that i like that
i want you guys like it when something is delicious but it doesn't take a lot
of ingredients some milk
and some heavy looking cream yeah
club some milk now our heavy whipping cream whoo
last thing that i do at sun you ain't cooking unless you're making a
mess that's for real yo we have honey sugar
brown sugar butter a little bit of kosher salt
we have some pecans or pecans and we have some milk
and heavy whipping cream we're about to do this son
right after i clean up all the honey i spilled i know you hear hum in the
background that's the ice cream maker chilling so it is what it is
so what we're going to do is we're going to move the cans
and that brown sugar and butter over there
pour in our milk in our cream
our honey
sugar
salt
and we're just going to whisk this together
okay this is our base so we're going to get this over here
to our ice cream maker
this has been chilling
turn it off make sure this is going correctly
i'm going to turn the power back on it's going to say 60 minutes and ice
cream it's not going to take that long and
after about 20 minutes you'll see what i do but right now i'm
just going to hit start
yeah i'm going to pour in our base that cream that honey that sugar
oh we forgot something i forgot vanilla extract
oh my god oh my god
everyone panic everyone panic
nobody panics it's gonna be fine
that's a teaspoon i want two teaspoons
so
oh my god already okay yeah all right guys we have this pot
here
i'm going to turn the heat to low
there's butter in there
and then let the butter melt okay once the butter has started the milk
we're gonna add the pecans stir them in
to the butter
and we're going to cook and stir for a few minutes
maybe two or three minutes and then
we're gonna move on that's what we do move on keep moving forward
no matter what life throws at you you have to keep
moving forward
one thing you don't want to do is burn your nuts that's a big nut
you don't want to do that i'm going to add the brown sugar
and we're going to stir that in and i want to
cook the brown sugar until it's very well incorporated
ice cream is doing its thing
and i don't know if you can see that but it says 50 minutes and 20 seconds
so this goes down to about 40 minutes i'm gonna come check again and then that
might be the time we want to add our pecans
but
until that goes down
smells so good
i'm gonna get these boys on a plate
so they can cool out so they can chip relax wait for them moments in the
spotlight so i'm just going to spread them out on
this plate
i don't want to put them in while they are this
hot now it has this little door to put in
add-ins i just take the top off do it this way
so guys now the ice cream is halfway done you saw me add the toasted and
butter pecans to the mix we're just gonna let it finish turning
i'm gonna get them in some containers and then bob's your uncle
now if you like these ice cream containers you can get them
off amazon there's a link below but they don't sell them with this design anymore
they just complain like this with that top i like to pull
this out that over here
and as i always say with any ice cream maker
you have to freeze the ice cream
afterwards uh it always comes out softer
if you like softer be good
even if it comes out of a plant
it's always softer it has to be soft-served for them to
get it into the containers
if you have to think about that well that's so good
cover it in plastic wrap to prevent ice crystals
from forming nobody likes ice cream that has those little icy
shards and i'm gonna let this freeze for to a solid couple hours
towards let's just say store consistency all right put this in
the freezer yo guys you know what i'm gonna do now
i'm gonna taste this this was a very simple ice cream to make
and the payoff is bigger than the effort it's very good
the links to the ice cream maker i used and the other one i showed you
and even the scoop is in the description below
chef kendra is out peace this is so good