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Coffee pecan ice-cream


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Ingredients

6 portion(s)

icecream

  • 600 grams cream
  • 300 g Milk
  • 200 grams raw sugar, blitzed to castor sugar
  • 5 egg yokes
  • 200 grams espresso coffee - cooled

butter pecans

  • 150 grams pecans
  • 60 grams butter chopped in cm cubes
  • 6
    37min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Icecream
  1. Make espresso as strong as you like (remember it's got to flavour lots of milk/cream!), I use decaf so I dont stay up all night!

    Mill Raw sugar into castor sugar. Set aside

    Put cream, milk, yokes in TM bowl cook 7 min/80 degrees/ speed 4.

    Add coffee and combine 20 sec/ speed 4

    Pour into shallow dish to freeze 4-6 hrs. (Or chill at least 6 hrs if using an icecream machine to freeze)

     

     

  2. Butter pecans

    Place 150g pecans into TM bowl and Pulse on Turbo once. Scrape down sides and check they're in chunky pieces. Blitz again on Turbo as needed.

    Cut butter into cubes and place in bowl. Melt together with pecans 3mins/ 60deg/ Counter-clockwise operation/ speed 4. Set aside to cool

     

     

  3. Take frozen mixture out and cut into chunks or spoonfuls and place into TM bowl. Blend 30 sec/ speed 9 to soften, combine & aerate

    Add butter pecans and combine 30sec/ Counter-clockwise operation/ speed 4. serve immediately or Freeze in containers

    * For icecream machine- add butter pecans for last 5mins of churning. Freeze in containers.

     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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