This dish contains the following allergens: Tree Nuts
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50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract
50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract
Utensils
Step 1
Melt butter over low heat in a medium saucepan. Add pecans and cook for about 3 minutes, or untilpecans turn a deep brown colour and smell toasted and nutty.
Step 2
Place sieve over small bowl then drain toasted pecans thoroughly in sieve. Reservemelted butter and store pecans in airtight container if not using immediately.
Step 3
Return reserved butter to saucepan and add almond milk, almond cream, sugar, cornflour, and salt. Stir over medium heat until sugar is completely dissolvedand mixture starts to bubble. Reduce heat to low and simmer for 1–2 minutes, whisking constantly, until mixture thickens slightly.
Step 4
Remove saucepan from heatand stir in vanilla. Pour mixture into the tub and place tub in ice bath. Once cooled, place storage lid on tub and freeze for 24 hours.
Step 5
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 6
Select ICE CREAM.
Step 7
With a spoon, create a 4cmwide hole that reaches the bottom of the tub. Add toasted pecans to the hole and process again using the MIX-IN program.
Step 8
Once processing is complete, remove ice cream from tub and serve immediately.
Melt butter over low heat in a medium saucepan. Add pecans and cook for about 3 minutes, or untilpecans turn a deep brown colour and smell toasted and nutty.
50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract
50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract
Step 2 of 8
Place sieve over small bowl then drain toasted pecans thoroughly in sieve. Reservemelted butter and store pecans in airtight container if not using immediately.
50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract
50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract
Step 3 of 8
Return reserved butter to saucepan and add almond milk, almond cream, sugar, cornflour, and salt. Stir over medium heat until sugar is completely dissolvedand mixture starts to bubble. Reduce heat to low and simmer for 1–2 minutes, whisking constantly, until mixture thickens slightly.
50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract
50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract
Step 4 of 8
Remove saucepan from heatand stir in vanilla. Pour mixture into the tub and place tub in ice bath. Once cooled, place storage lid on tub and freeze for 24 hours.
50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract
50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract
Step 5 of 8
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract
50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract
Step 6 of 8
Select ICE CREAM.
50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract
50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract
Step 7 of 8
With a spoon, create a 4cmwide hole that reaches the bottom of the tub. Add toasted pecans to the hole and process again using the MIX-IN program.
50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract
50g plant-based butter or margarine
50g roughly chopped pecans, for mix-in
120ml unsweetened almond milk
200ml almond cream
80g soft dark brown sugar
2 tablespoons cornflour
Pinch of salt
1 teaspoon vanilla extract
Step 8 of 8
Once processing is complete, remove ice cream from tub and serve immediately.
