Cinnamon Pecan Ice Cream – a delicious recipe with egg yolks, brown sugar, milk, cinnamon sticks, vanilla, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl whisk together the egg yolks and brown sugar until thick and pale brown.
2
In a saucepan combine the milk and cinnamon stick.
3
Bring to a boil.
4
Remove from the heat.
5
Stir 1/2 cup of the milk into the egg mixture, then whisk the eggs into the pan of milk.
6
Set aside to cool.
7
Pass the custard mixture through a medium strainer.
8
Add the vanilla extract, ground cinnamon, salt and crema.
9
Whisk well and refrigerate until cold.
10
Preheat oven to 350 degrees F. Spread the pecans on a baking sheet and toast until golden brown and fragrant, about 10 minutes.
11
Set aside to cool and then roughly chop.
12
Pour the chilled custard mixture into your ice cream maker and process according to the manufacturer's instructions.
13
Fold in the cooled toasted pecans.
14
Store in the freezer.
1360
kcal
Calories
80
g
Fat
156
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 large egg yolks, 1 cup plus 1 tablespoon packed brown sugar, 2 1/2 cups milk, 4 cinnamon sticks, and more.
Yes, Cinnamon Pecan Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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