This cinnamon-brown sugar-pecan combo hits you like a frozen Cinnabon explosion. Kind of like autum in a scoop. It’s the perfect a la mode partner that compliments all manner of apple pies, pear tarts, and warm chocolate cakes.
Do I have freeze the butter pecans?
Technically – no. But it’s better. Adding anyting warm (this includes room temperature) to ice cream /gelato brings down it’s temperature. This leads to ice crystal formation which affects the texture of the gelato. Freeze the butter pecans first and there’s no problem. Even freezing for 15 minutes will help.
What if I don’t like butter pecans?
Don’t add them. Problem solved.
Any substitution suggestions?
Cardamom would be a great replacement for cinnamon. Brown sugar can be replaced with an equal amount of white sugar.
Pecan Brown Sugar gelato is like a frozen cinnamon bun flavor explosion – but without all the work of making actual cinnamon buns! It also makes a fabulous scoop for a la mode – apple pie, spice cakes, and fruit crisps.
632g whole milk
52g heavy cream
89g brown sugar
20g non-fat milk powder
5g tapioca starch
34g light corn syrup
75g egg yolks
2 tsp ground cinnamon
1 tsp vanilla bean paste (optional)
pinch of kosher salt
butter pecans (1/2 – 1 cup)
115g raw unsalted pecan pieces
25g butter cut into cubes
1/2 tsp sugar
1/2 tsp salt
Make an ice bath and set aside. Have a clean bowl or container and a fine mesh strainer standing by.
Combine sugars, non-fat milk powder and tapioca starch in a bowl. Combine milk and cream in a large bowl. Whisk in the dry ingredients until there are no lumps. Add corn syrup, egg yolks, and cinnamon whisking until fully incorporated.
Place the mixture in a medium saucepan over medium-high heat. Cook for 8-10 minutes. Do not let it come to a boil. Keep stirring the mixture while it cooks. In the last few minutes stir without stopping as the mixture begins to thicken – you will feel a subtle difference.
Once it’s thick enough to coat the back of a wooden spoon, pour it through a fine-mesh strainer into the bowl placed in the ice bath Stir in vanilla paste (if using) Place a piece of plastic wrap on the surface of the gelato to prevent a skin from forming. When it has cooled to room temp, refrigerate for 4-12 hours.
Give the gelato a quick stir with an immersion blender or whisk then process in an ice-cream maker according to the manufacturer’s instructions. Right before the gelato is ready, drop in the frozen pecans a few at a time
The gelato is finished when it is the consistency of soft serve ice cream (about 20-30 minutes) Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (4 hours minimum)
Pre-heat oven to 325 degrees. Spread pecans on a baking sheet and top with cubes of butter. Bake for approximately 10 minutes total, stirring halfway through. The nuts are done when they turn a deep golden brown.
Remove from the oven, sprinkle sugar and salt over the lets and let cool to room temperature. Put the nuts in a container and freezer before mixing into the gelato.
Keywords: Butter Pecan Brown Sugar Cinnamon Gelato