Garam Masala, Brown Butter Pecan, and Date Ice Cream
Serving Size: 4-6
Ingredients:
110g Sugar
5g Vanilla Paste
5g Garam Masala
1g Xantham Gum
200g Heavy Cream
55g Honey or Light Corn Syrup
45g Non-Fat Milk Powder
45g Egg Yolk
550g Whole Milk
50g Chopped Pecans
25g Chopped Dates
50g Butter
Instructions:
In a Medium Saucepan over Medium Heat, Add the Milk, Honey or Corn Syrup, Milk Powder, Garam Masala, and Cream.
Whisk Until Mixture Reaches 115F
Mix Together the Sugar and Xantham Gum Before Adding to the Saucepan Along with the Egg Yolks
Whisk Constantly Until it Reaches 185F to Pasteurize the Egg
Pour Mixture into a Bowl and Use a Hand Blender to Fully Combine (Can Also Transfer to a Stand Blender)
Allow to Cool on Counter or Place Bowl into a Larger Bowl full of Ice Water and Stir to Quickly Cool Down the Ice Cream Base to 45F
Cover Surface of Ice Cream Base with Plastic Wrap so no Air Can Develop a Skin.
Refrigerate Overnight
While the Base is Chilling in the Fridge, Prepare the Pecans and Dates
Roughly Chop the Pecans and Dates into Desired Size
Melt the Butter in a Small Saucepan over Medium Heat and Allow to Cook for 2 Minutes.
Add in the Pecans
Continue to Cook the Butter until Deep Golden Brown and you Smell a Nutty Aroma. Mix Constantly to Prevent it From Burning
Once Deeply Golden, Take off Heat and Add in the Dates, a Dash of Garam Masala, Along with a Strong Pinch of Salt
Mix and Allow to Cool
Remove the Base from the Fridge and Blend Once More for 1 Minute to Incorporate Air (This Will Allow for More Air to be Trapped Resulting in a Lighter Smoother Consistency)
Pour The Mixture into an Ice Cream Maker, Add in the Pecans and Dates, and Churn (Refer to your Ice Cream Maker’s Instructions for How Long to Churn)
After Churning, the Ice Cream is Ready or Transfer to a Container and Freeze
