IcyTreat Butter Pecan Premium

Rich and creamy butter pecan with real beurre noisettes and Grade C ahorn syrup.

Prep the Egg Mixture: Whisk the 40 g of egg yolks, 40 g of dark brown sugar, and 15 g of maple syrup together in a bowl until smooth.

Heat the Liquids: In a saucepan, combine the 280 g of milk, 140 g of heavy cream, and the ~32 g of browned butter (including the toasted milk solid specks from the bottom of the pan). Heat the mixture to approximately 80°C (176°F). Do not let it boil.

Temper the Eggs: Slowly pour about half of the hot milk mixture into the egg yolk mixture in a thin stream, whisking constantly to prevent the eggs from scrambling.

Thicken the Custard: Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard reaches 70–75°C (158–167°F) and lightly coats the back of a spoon (nappe consistency).

Finish: Remove the saucepan from the heat and stir in the 3 g of vanilla.

Butter and ahorn-syrup coated pecan pieces should be mixed in before serving.
Will make about 600ml liquid to fill the IcyTreat cup until the max line.