I love the concepts you hit on here: Whipping the cream, folding together and then freezing rather than regularly churning ice cream is brilliant and eliminates the need for special equipment, and I'm always looking for an excuse to use browned butter. Also, your excitement for the food you make is always palpable and I really appreciate that as someone who also loves to cook for my loved ones. Really good work :)
Absolutely love how you use the blender for the pecans and shipping the cream. Easy peasy. Can’t wait to try it. Thanks for another simple and amazing recipe Emma.
Why not use a hand mixer or stand mixer to whip the cream and pecans together? You could whip it to a stiffer consistency, and it would be easier to scrape into the condensed milk mixture.
I guess it's a matter of using as few pieces of special equipment as possible (keep the recipe little). You already used the blender to grind the nuts, so might as well use it to whip the cream. I'm sure you can use a mixer for the whipping part. It's just another step.
@@DuyNguyen-yx2vd I guess. I'd rather have a stiffer whipped cream, though. I have a little mini-grinder that would chop the pecans finely without having to struggle to get them unpacked from below the blender blades to incorporate with the cream.
Sorry, did I miss something you put it into a cold plastic quart container and then what? Does it go into the freezer for a period of time or does it instantly turn into ice cream?
@@baby_muppy I think some of the confusion stems from the fact that an ice cream machine produces ready-to-eat ice cream and doesn't require time in the freezer and that was the "selling point" of the opening sequence, no machine required.
@@nm2allen I've never seen an ice cream machine producing ready-to-eat ice cream. They've always needed a freeze after churning, or they'll be too soupy.
What about adding a shot of liquor to keep the ice cream from becoming rock hard? Also, if you’re adding the whipping cream in stages, why not use a food processor instead?
The written recipe indicates condensed milk But in the video she mentions sweetened condensed milk big difference! If someone doesn't watch the video they"ll be very disappointed!
In the U.S. and many other countries, we call unsweetened condensed milk “evaporated milk,” and so “condensed milk” is used interchangeably with “sweetened condensed milk”. In the ingredients it’s listed as “sweetened condensed milk,” but that’s why the shorthand is there in the third step. Thanks for watching - and for pointing that out, Margaret! Sorry for any confusion
This style ice cream (sweetened condensed milk and heavy cream) has a very fatty, heavy taste and mouth feel. It doesn't taste like traditional ice cream.
I love the concepts you hit on here: Whipping the cream, folding together and then freezing rather than regularly churning ice cream is brilliant and eliminates the need for special equipment, and I'm always looking for an excuse to use browned butter. Also, your excitement for the food you make is always palpable and I really appreciate that as someone who also loves to cook for my loved ones. Really good work :)
Thanks so much for watching and for the kind words, Joseph!
Absolutely love how you use the blender for the pecans and shipping the cream. Easy peasy. Can’t wait to try it. Thanks for another simple and amazing recipe Emma.
I can't wait to try this! I use brown butter for many goods, especially rice kripy treats, I can't imagine how good it'll be in ice cream
Yum! My absolute favorite flavor. This’ll work in a pinch when my favorite creamy brand is sold out. (This is more expensive)
Emma…this looks amazing. Another thing that looks amazing is that kitchen! Gorgeous.
Thank you Emma! Another home run recipe out of so little ingredients 😊
Thanks for watching, Lisa!
So very good 🎉Brilliant actually 👌🏼👌🏼👌🏼👌🏼
Oh what my favorite ice cream!!
Oh no first comment that is terrifying, someone else come say something, because this looks super delicious
Also if you do maple walnut, would it be a similar technique?
@@pookarah I definitely have to try maple walnut now that you mentioned it, sounds amazing!
@@pookarah Yum, love that idea! Yes, you could follow the foundation of this technique.
Yummy thanks Emma though I living in the Philippines for now and not sure I can get the heavy cream buts its on my shopping list
Why not use a hand mixer or stand mixer to whip the cream and pecans together? You could whip it to a stiffer consistency, and it would be easier to scrape into the condensed milk mixture.
I guess it's a matter of using as few pieces of special equipment as possible (keep the recipe little). You already used the blender to grind the nuts, so might as well use it to whip the cream. I'm sure you can use a mixer for the whipping part. It's just another step.
@@DuyNguyen-yx2vd I guess. I'd rather have a stiffer whipped cream, though. I have a little mini-grinder that would chop the pecans finely without having to struggle to get them unpacked from below the blender blades to incorporate with the cream.
@@wordling720 Do whatever you want.
@@scoot87501 Tell 'em!
THANK YOU, THANK YOU.
Perfect!
Looks so delicious! 😍😍😍
Sorry, did I miss something you put it into a cold plastic quart container and then what? Does it go into the freezer for a period of time or does it instantly turn into ice cream?
It says on the written recipe that you should freeze it for at least 6 hours and then it's up to how firm you like your ice cream:)
i would say its self explanatory that you put ice cream in the freezer until its frozen
@@baby_muppy I think some of the confusion stems from the fact that an ice cream machine produces ready-to-eat ice cream and doesn't require time in the freezer and that was the "selling point" of the opening sequence, no machine required.
@@nm2allen I've never seen an ice cream machine producing ready-to-eat ice cream. They've always needed a freeze after churning, or they'll be too soupy.
At what point can you add bourbon and how much??
Yes and yes
What about adding a shot of liquor to keep the ice cream from becoming rock hard? Also, if you’re adding the whipping cream in stages, why not use a food processor instead?
We like that idea! We'd suggest sticking with folding in the whipped cream, though-the gentle approach will help keep it nice and fluffy.
The written recipe indicates condensed milk But in the video she mentions sweetened condensed milk big difference! If someone doesn't watch the video they"ll be very disappointed!
In the U.S. and many other countries, we call unsweetened condensed milk “evaporated milk,” and so “condensed milk” is used interchangeably with “sweetened condensed milk”. In the ingredients it’s listed as “sweetened condensed milk,” but that’s why the shorthand is there in the third step. Thanks for watching - and for pointing that out, Margaret! Sorry for any confusion
You're definitely the fun one at parties..
I abhor using blenders for anything because it seems I never get it completely clean.
I usually put some hot water and dish soap into my blender and run the blender for a minute. It does the job most of the time.
Where can I find the recipe??
Hi Patti! The recipe can be found in the description section and thanks so much for watching!
Everybody needs to know how to make butter pecan ice cream is the breat
素敵な動画をありがとうございます(^^♪
This should work just fine with my mixer ice cream maker attachment.
useful info. lots of drama in presentation.
This style ice cream (sweetened condensed milk and heavy cream) has a very fatty, heavy taste and mouth feel. It doesn't taste like traditional ice cream.
Peeeeeecan.👎 Pecaaaaaan👍🤣