Thyme & Vanilla Bean Ice Cream With Roasted Pecans (No-Churn)

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16 likes 14 klips

A very easy ice cream recipe & the best part is that you don't need and ice cream machine to make it!

XLxg588NEm Kitchenbowl
Prep Time

15 min

PT15M
Cook Time

5 min

PT5M
Wait Time

10 hr

PT10H PT10H20M
Thyme & Vanilla Bean Ice Cream With Roasted Pecans (No-Churn)

Ingredients

Serves 5
5 servings Serves

Instructions

Step 1

Mix the pecans with the butter, honey & sugar. Bake for 10 min at 350F. Then allow them to cool down & roughly chop them.

Mix the pecans with the butter, honey & sugar. Bake for 10 min at 350F. Then allow them to cool down & roughly chop them.

Step 2

Place the cream with the vanilla & thyme in a pot over medium heat. Once it starts boiling, turn off the heat. Cover it & let it steep for 1 hr.

Place the cream with the vanilla & thyme in a pot over medium heat. Once it starts boiling, turn off the heat. Cover it & let it steep for 1 hr.

Step 3

Pass it through a sieve & once it has cooled down a bit, place it in the fridge until it gets cold again. This will take a few hours.

Pass it through a sieve & once it has cooled down a bit, place it in the fridge until it gets cold again. This will take a few hours.

Step 4

Once the cream is cold, whisk it until soft peaks form.

Once the cream is cold, whisk it until soft peaks form.

Step 5

Add 1/3 of the whipped cream to the condensed milk & whisk it. Then slowly fold in the remaining cream. Finally add the chopped roasted pecans.

Add 1/3 of the whipped cream to the condensed milk & whisk it. Then slowly fold in the remaining cream. Finally add the chopped roasted pecans.

Step 6

Place it in a freezer container & cover it with parchment paper to prevent ice crystals from forming. Then cover it with plastic wrap.

Place it in a freezer container & cover it with parchment paper to prevent ice crystals from forming. Then cover it with plastic wrap.

Step 7

Freeze overnight. The ice cream will last for up to 2 weeks but it is better to eat it within a few days as it is softer.

Freeze overnight. The ice cream will last for up to 2 weeks but it is better to eat it within a few days as it is softer.

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cravingsinamsterdam

Mix of healthy & indulgent recipes. Instagram: @cravingsinamsterdam

Thyme & Vanilla Bean Ice Cream With Roasted Pecans (No-Churn)

Thyme & Vanilla Bean Ice Cream With Roasted Pecans (No-Churn)

By cravingsinamsterdam

A very easy ice cream recipe & the best part is that you don't need and ice cream machine to make it!

Prep Time

15 min

Cook Time

5 min

Wait Time

10 hr

Ingredients

Serves 5

Instructions

Mix the pecans with the butter, honey & sugar. Bake for 10 min at 350F. Then allow them to cool down & roughly chop them.

Step 1

Mix the pecans with the butter, honey & sugar. Bake for 10 min at 350F. Then allow them to cool down & roughly chop them.

Place the cream with the vanilla & thyme in a pot over medium heat. Once it starts boiling, turn off the heat. Cover it & let it steep for 1 hr.

Step 2

Place the cream with the vanilla & thyme in a pot over medium heat. Once it starts boiling, turn off the heat. Cover it & let it steep for 1 hr.

Pass it through a sieve & once it has cooled down a bit, place it in the fridge until it gets cold again. This will take a few hours.

Step 3

Pass it through a sieve & once it has cooled down a bit, place it in the fridge until it gets cold again. This will take a few hours.

Once the cream is cold, whisk it until soft peaks form.

Step 4

Once the cream is cold, whisk it until soft peaks form.

Add 1/3 of the whipped cream to the condensed milk & whisk it. Then slowly fold in the remaining cream. Finally add the chopped roasted pecans.

Step 5

Add 1/3 of the whipped cream to the condensed milk & whisk it. Then slowly fold in the remaining cream. Finally add the chopped roasted pecans.

Place it in a freezer container & cover it with parchment paper to prevent ice crystals from forming. Then cover it with plastic wrap.

Step 6

Place it in a freezer container & cover it with parchment paper to prevent ice crystals from forming. Then cover it with plastic wrap.

Freeze overnight. The ice cream will last for up to 2 weeks but it is better to eat it within a few days as it is softer.

Step 7

Freeze overnight. The ice cream will last for up to 2 weeks but it is better to eat it within a few days as it is softer.

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