Easy No-Churn Coffee and Salted Butter Pecan Ice Cream
I hope that you all had a good weekend. I had a lovely weekend, a delicious meal with friends at a Lebanese restaurant on Friday night, lots of family time, and time in my kitchen. I think the highlight, however, was the delivery of a new cabinet that I ordered, from a factory in Zhuhai, to store my shoes! I get very excited about home furnishings and I love good craftsmanship. This family run factory was recommended to me, and they make such lovely Chinese style furniture. I really love the more contemporary painted cabinets that they manufacture so I ordered a cyan blue painted cabinet to store my shoes. It feels a bit indulgent but I do love everything to be tidy and have its place, so this extra storage is amazing and it makes me very happy!
As you know I do try to eat healthily most of the time, but I do think that a little of what you fancy does you good sometimes! We had some friends over for lunch last weekend, and when we have visitors I love to make something a little indulgent. The weather continues to be hot and humid in Hong Kong so I decided to make some ice cream, I don't have an ice cream maker, mainly due to lack of storage space in my kitchen, so I opted for this easy no-churn option. It is based on a Nigella Lawson recipe that I have adapted to add the sweet and salty butter pecans. Nigella can always be relied on for a deliciously indulgent dessert, and I find that her recipes are easy to follow and always turn out well. Give this a try, you won't regret it!
300 ml Double Cream
175g Condensed Milk
2 Tbsp Instant Espresso Powder
2 Tbsp Soft brown sugar
1/2 Tsp of Sea salt flakes
- First of all, make the butter pecans. Line a baking sheet with greaseproof paper and set to one side. Melt the butter in a large heavy bottomed frying pan. Add the pecans and fry for a few minutes, stirring to coat in the butter, until they are lightly toasted and smell fragrant. Sprinkle in the sugar and continue to fry for a few more minutes, stirring constantly, until the sugar forms a glaze. Spread out on the greaseproof paper and sprinkle over a little sea salt, you don't need too much, you just want them to be slightly salty.
- Beat the cream with the espresso powder until it forms stiff peaks, either by hand or using an electric mixer. Fold in the condensed milk using a rubber spatula until it is all mixed together and you have a smooth, airy, latte coloured mixture.
- Using a sharp knife roughly chop the pecans so that they are approximately halved. If some are still whole that is ok.
- Add the pecans to the coffee mixture and use the spatula to fold them evenly through*
- Spoon the mixture carefully into a freezable loaf tin. Cover with clingwrap and freeze over night. Try not to eat it all in one sitting!
*I find that the consistency of the coffee mixture sometimes varies dependant on the type of cream or the room temperature. If the mixture seems too thin and you think the pecans will all fall to the bottom then freeze for approximately 45 minutes - 1 hour until the mixture starts to freeze and thicken, then stir in the pecans and put back into the freezer.