Gelato

Butter Pecan Gelato

Name: Butter Pecan Gelato
Total time: 24 h
Yield: 1 pint (16oz)
Ingredients: 8 floz heavy cream; 3 floz whole milk; 1 tbsp light corn syrup; 5 tbsp granulated sugar; 4 large egg yolks; 1 tsp butter flavor extract; ⅓ cup pecan pieces

16 oz pint · adapted from The Tasty Travelers

1673kcal

24gprotein

100gcarbs

135gfat

Nutrition values are estimates.

Machine

Freeze24 hr, flat surface

ProgramGelato

Ingredients · 16 oz

heavy cream8 floz

whole milk3 floz

light corn syrup1 tbsp

granulated sugar5 tbsp

large egg yolks4

butter flavor extract1 tsp

pecan pieces⅓ cup

Steps

1. Warm the cream, milk, corn syrup, and sugar in a saucepan, then slowly whisk some of it into the egg yolks to temper them.

2. Return everything to the pan and cook gently to 165°F until slightly thickened, then stir in the butter extract.

3. Cool the base, pour into a CREAMi pint, and freeze 24 hours.

4. Spin on the Gelato program, then add the pecans to a center well and run Mix-In.

Adapted from The Tasty Travelers