Cottage Cheese Brown Butter Pecan Ice Cream
This delightful frozen dessert offers an ultra-creamy texture and an irresistible crunch. It is a rich, comforting treat perfect for any occasion.
Ingredients
For the Candied Pecans
- 1 cup Pecan Halves, Roughly Chopped
- 1 tbsp Unsalted Butter
- 1 tbsp Brown Sugar
- 1 pinch Salt
For the Ice Cream
- 4 tbsp Unsalted Butter
- 2/3 cup Packed Brown Sugar
- 1/2 cup Whole Milk
- 2 cups Full Fat Cottage Cheese
- 1 cup Heavy Cream
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
Equipment
- blender
- ice cream maker
Instructions
- Melt 1 tbsp butter in a skillet over medium heat. Add the pecans and toast for 3 to 4 minutes, stirring often, until fragrant. Sprinkle in 1 tbsp brown sugar and a pinch of salt and stir for 1 minute until the nuts look glossy. Spread them on parchment paper and let cool completely.
- In a small saucepan over medium heat, melt 4 tbsp butter and keep swirling the pan for 4 to 6 minutes. It will foam, then turn golden brown with toasty brown bits on the bottom and a nutty smell.
- Remove the pan from the heat and whisk in the brown sugar, then carefully whisk in the milk, as it will bubble up. Return to low heat and whisk for 1 to 2 minutes until the sugar dissolves into a smooth butterscotch, then cool for 15 minutes.
- Pour the butterscotch into a high-speed blender, scraping in all the brown bits. Add the cottage cheese, heavy cream, vanilla and salt and blend for 1 to 2 minutes until completely silky.
- Transfer the base to a container and refrigerate for at least 2 hours until very cold.
- Churn the base in a pre-frozen ice cream maker for 20 to 25 minutes until thick and creamy. Add the candied pecans during the last minute of churning.
- Transfer to a freezer-safe container, press plastic wrap onto the surface and freeze for 3 to 4 hours until firm. Soften at room temperature for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 549kcalCarbohydrates: 33gProtein: 12gFat: 41g