Scooped: Really Buttery Pecan Ice Cream Recipe
What do you need?
How to make?
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 cups chopped pecans, toasted and cooled
8 tablespoons unsalted butter, melted and cooled
In a large saucepan, melt 8 tablespoons butter over medium-low heat, then stir in brown sugar. Increase heat to medium-high and cook sugar until it just begins to smell toasted and smoky, 2 to 3 minutes. Add half and half and miso paste, whisking to combine. Bring to a bare simmer, whisking frequently.