Much like real pecan pie, this recipe can be altered to mimic your favorite pecan pie flavor. Add molasses or use dark corn syrup instead of light to give it a richer, deeper flavor for instance. Perhaps a sprinkle of cinnamon or nutmeg, or even adding chocolate syrup to make it a chocolate pecan pie.
This is a very rich, creamy soft serve that was a huge hit at home and the office. We made a few batches of it, and I'll definitely be bringing it to Thanksgiving dinner.
Pecan Pie Soft Serve Ice Cream
A delicious and oh-so-creamy pecan recipe for at-home soft serve ice cream makers, like the SX1000.
- 1 1/2 cups whole milk
- 1 1/2 cup half and half
- 4 oz pecans (whole or chopped; you'll strain them out)
- 3/4 c. brown sugar
- 4 egg yolks
- 3 tbsp light corn syrup
- Bring milk, half and half, and cream to a simmer in a heavy saucepan over medium heat. Add vanilla and 4 ounces pecans, turn off heat, cover, and let steep for 1 to 2 hours. Strain through fine mesh strainer to remove vanilla beans and pecans.
- In a saucepan, whisk together egg yolks, sugar and corn syrup over medium heat until well combined. Whisk in milk mixture until yolk mixture is fully incorporated.
- Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F.
- Strain custard through a fine mesh strainer into a bowl. Cover and refrigerate until cold, or overnight (it will thicken up in the fridge).
In the Ice Cream Depot
- For the entire batch, set the ICD to 16.
- For single or double-sized servings, set the ICD to 12.