Coffee Ice Cream With Caramelized Pecans

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3hrs 1min

Ingredients Nutrition


  1. Heat the milk and sugar to the boiling point. Remove from the heat and sprinkle on the coffee.Let stand for 2 minutes, then stir, cover and cool.
  2. In a heatproof bowl, beat the egg and extra yolks until the mixture is thick and pale.
  3. Strain coffee mixture into a pan, heat to the boiling point, then pour onto the eggs in a steady stream, beating hard all the time.
  4. Set the bowl over a pan of gently simmering water and stir until it thickens. Cool, then chill in the fridge.
  5. Whip the cream with the sugar. Fold it into the coffee custard and freeze in a covered container. Beat twice at hourly intervals, then let freeze until firm.
  6. To caramelize the pecans, preheat the oven to 350°F Spread the nuts on a baking sheet in a single layer. Put them into the oven for 10-15 minutes to toast, until they release their fragrance.
  7. On the top of the stove dissolve the brown sugar in 2 tablespoons water in a heavy pan, shaking it around over low heat until the sugar dissolves and the syrup clears.
  8. When the syrup begins to bubble, add the toasted pecans and cook for a minute or two over medium heat until the syrup coats and clings to the nuts.
  9. Spread the nuts on a lightly greased baking sheet, separating them with the tip of a knife, and let cool. Store when cold in an airtight tin if they are not to be used the same day.
  10. Transfer the ice cream from the freezer to the fridge 30 minutes before serving. Serve with caramelized pecans.

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