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Ninja Creami Butter Pecan Gelato Recipe

Ninja Creami Butter Pecan Gelato Recipe
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Indulge in the creamy decadence of Butter Pecan Gelato, a rich and buttery frozen treat with toasted pecan pieces for a delightful crunch. Made effortlessly with the Ninja Creami, this recipe combines classic flavors with a velvety gelato texture that’s perfect for any occasion.

Ingredients

Scale

Ice Cream Base:

  • 8 fl oz heavy cream (1 cup)
  • 3 fl oz whole milk (⅓ cup + 2 tbsp)
  • 1 tbsp light corn syrup (optional)
  • 5 tbsp granulated sugar
  • 4 large egg yolks
  • 1 tsp butter flavor extract

Mix-ins:

  • ⅓ cup pecan pieces (toasted)

Optional:

  • 1–2 tbsp whole milk (for re-spinning, if needed)

Instructions

Step 1: Prepare the Ice Cream Base

  1. In a saucepan, combine heavy cream, whole milk, corn syrup, and sugar. Heat over medium heat, whisking constantly until frothy. Avoid boiling.
  2. In a bowl, whisk egg yolks. Slowly temper the eggs by adding small amounts of the hot milk mixture while whisking continuously. Gradually incorporate all the milk mixture.
  3. Return the mixture to the saucepan and cook on low heat until it thickens slightly or reaches 165°F (about 5 minutes). It should coat the back of a spoon. Remove from heat and stir in butter flavor extract.
  4. Cool completely at room temperature, then refrigerate until chilled.

Step 2: Freeze and Process

  1. Pour the chilled base into a Ninja Creami pint container and freeze for at least 24 hours on a flat surface.
  2. After freezing, process in the Ninja Creami using the “Gelato” function.

Step 3: Add Mix-ins

  1. Toast pecan pieces in a dry skillet over medium heat until fragrant (about 3 minutes). Let cool completely.
  2. Create a well in the gelato, add pecans, and process using the “Mix-In” function.

Notes

Serving Suggestions:

  • Serve in chilled bowls or waffle cones for an authentic touch.
  • Garnish with extra toasted pecans or drizzle caramel sauce for added indulgence.

Tips & Tricks:

  • Use a thermometer to ensure the custard reaches exactly 165°F to avoid curdling.
  • If gelato is crumbly after processing, add 1–2 tbsp of milk and re-spin for a smoother texture.

Storage & Reheating:

  • Store leftovers in an airtight Ninja Creami pint container for up to two weeks in the freezer.
  • Re-spin before serving to restore creaminess if frozen solid.

Find it online: https://icecreamin.com/ninja-creami-butter-pecan-gelato/