Butter Pecan Gelato Recipe

Preparation

1. 1

   Prepare the Base

   In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk the egg yolks until they turn pale. Gradually add a small amount of the warm cream mixture to the egg yolks to temper them, then whisk the yolk mixture back into the saucepan.

3. 3

   Thicken the Mixture

   Continue to cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.

4. 4

   Cool and Add Flavor

   Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Pour the mixture into a bowl, cover it, and refrigerate until completely chilled (about 4 hours or overnight).

5. 5

   Churn the Gelato

   Once the base is chilled, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

6. 6

   Add Pecans

   During the last few minutes of churning, add the toasted pecans to the gelato.

7. 7

   Freeze

   Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm.