Introduction
Indulging in a creamy, rich ice cream dessert can be a delightful experience, especially when it features the warm flavors of molasses and the crunch of pecans. This simple no-churn ice cream recipe is perfect for satisfying your sweet tooth without the need for complicated equipment. The combination of heavy whipping cream, sweetened condensed milk, and molasses creates a unique flavor that is sure to impress family and friends.
Detailed Ingredients with measures
– 2 cups heavy whipping cream
– 14 ounces sweetened condensed milk
– ½ cup light brown sugar
– ½ cup molasses
– 1 cup chopped pecans
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 6 hours 15 minutes
Yield: Approximately 6 servings
With just a few simple ingredients and steps, you can create a deliciously unique ice cream that will become a new favorite. Enjoy the process of making this delightful treat, and savor every scoop!
Detailed Directions and Instructions
Step 1: Whip the Cream
Pour 2 cups of heavy whipping cream into a large mixing bowl. Using an electric hand mixer, whip the cream at medium-high speed until it forms stiff peaks. This should take approximately 3 to 5 minutes.
Step 2: Combine Ingredients
Once the cream has reached stiff peaks, add ½ cup of light brown sugar, ½ cup of molasses, and 14 ounces of sweetened condensed milk to the mixing bowl. Also, add 1 cup of chopped pecans. Using a spatula or a large spoon, gently fold the ingredients together until they are well blended and the pecans are evenly distributed throughout the mixture.
Step 3: Freeze the Mixture
Transfer the ice cream mixture into a 9×5-inch loaf pan. Smooth the top with the spatula. Cover the pan tightly with plastic wrap and place it in the freezer. Allow the mixture to freeze for at least 6 hours, or until it is completely set and firm.
Step 4: Serve
Once the ice cream is thoroughly frozen, remove it from the freezer. Scoop the ice cream into bowls or cones to serve. Enjoy your homemade pecan molasses ice cream!
Notes
Storage:
Keep any leftover ice cream covered in the loaf pan or in an airtight container in the freezer.
Serving Suggestions:
This ice cream pairs well with caramel or chocolate sauce, or it can be enjoyed on its own.
Substitutions:
If pecans are unavailable, other nuts like walnuts or almonds can be used as an alternative.
Whipping Cream Tip:
For best results, make sure the heavy cream is cold before whipping, as colder cream holds its shape better.
Cook techniques
Whipping Heavy Cream
To achieve stiff peaks in whipped cream, start by chilling your mixing bowl and beaters in the refrigerator for about 10-15 minutes. This helps the cream whip up faster and maintains its structure. Pour in the heavy cream and beat on medium speed until soft peaks form, then increase to high speed until stiff peaks are achieved. Avoid overwhipping, as this can lead to a grainy texture.
Folding Ingredients
Folding is a gentle mixing technique that combines lighter ingredients with denser mixtures without deflating the air whipped into them. Use a spatula to cut through the center of the mixture, scoop from the bottom, and lift it over the top. Rotate the bowl as you fold to ensure even mixing while preserving the lightness of the whipped cream.
Freezing Mixture Properly
For optimal freezing, transfer the mixture to a loaf pan, ensuring it’s spread evenly. Cover tightly with plastic wrap to prevent ice crystals from forming and to keep it fresh. The mixture should freeze for at least 6 hours or until solid. Avoid opening the freezer frequently during this time to maintain a consistent temperature.
FAQ
Can I use unsweetened condensed milk?
Using unsweetened condensed milk will change the taste and sweetness of the final product. It’s best to stick with sweetened condensed milk for this recipe to achieve the desired flavor.
Can I substitute pecans with another nut?
Yes, you can substitute pecans with walnuts, almonds, or any nut of your choice. Just ensure that the nuts are chopped to similar sizes for even distribution.
How long will the ice cream last in the freezer?
Homemade ice cream can last for about 2-3 weeks in the freezer if stored in an airtight container. However, for the best taste and texture, it’s recommended to consume it within the first week.
What is the best way to scoop the frozen ice cream?
To scoop the ice cream easily, let it sit at room temperature for about 5-10 minutes before serving. You can also run the scoop under warm water for a few seconds to help it glide through the ice cream.
Can I add other flavors to this ice cream?
Absolutely! You can incorporate various flavors such as vanilla extract, cocoa powder, or even fruit purees. Just ensure not to add too much liquid, which could affect the freezing process.
Conclusion
This delicious pecan molasses ice cream combines the richness of heavy whipping cream with the unique flavors of molasses and light brown sugar, creating a delightful treat perfect for any occasion. The addition of chopped pecans adds a lovely crunch, making this dessert not only tasty but also a delightful texture experience. Enjoy serving this homemade ice cream to family and friends, and relish in their smiles as they savor each scoop.
More recipes suggestions and combination
Chocolate Pecan Ice Cream
Replace the molasses with chocolate syrup and add cocoa powder to the base for a rich chocolate flavor, pairing perfectly with the pecans.
Maple Pecan Ice Cream
Substitute molasses with pure maple syrup and add a pinch of cinnamon to enhance the warm flavors of this seasonal treat.
Caramel Pecan Delight
Incorporate caramel sauce into the mixture, along with toasted pecans, for a luxurious caramel-flavored ice cream.
Spiced Pumpkin Pecan Ice Cream
Add pumpkin puree and pumpkin pie spice to the mix to create a fall-inspired ice cream that’s perfect for the holidays.
Nutty Chocolate Chip Ice Cream
Add chocolate chips to the base and replace the pecans with walnuts or almonds for a nutty twist on a classic chocolate chip ice cream.
