Check out Melody’s recipe for Ninja Creami Butter Pecan Gelato
I’ve always been a fan of Vanilla Bean Ice Cream until I tried gelato for the first time ever made in my Ninja CREAMi. Since then I have been trying flavors I’d never eaten before and Butter Pecan happened to be one. I’m amazed at the richness and flavor this gelato has. It has quickly risen to the top as one of my favorites CREAMi Creations to make.
This recipe was submitted by a member of our Community!
This recipe was submitted by a member of our community, either directly through this website or through one of our Facebook Communities! We have so many great members and recipes in our communities! And now, we are sharing them with all of you!
Since this recipe (ingredients and instructions) was submitted by a member of the community, The Tasty Travelers™ has not tested or verified the recipe. General tips and tricks, extra information, and wording have been modified or added to fit the format of the post.
Tips for making Ninja Creami Butter Pecan Gelato
Butter pecan gelato is a buttery flavored base with chopped-up pecans added in. You can achieve the buttery flavor either by adding actual butter to the recipe or with the butter-flavored extract. This recipe for butter pecan gelato uses butter extract.
Gelato is generally made with more milk, less fat, and more sugar than traditional ice cream. Usually, but not always, gelato also has eggs in the recipe. The biggest difference between gelato and ice cream is the texture. Gelato is very smooth and almost dense. Whereas, ice cream has more air in it so it is lighter and not as smooth.
Usually, if your gelato comes out dry or crumbly it’s due to one of the following reasons:
*Your freezer is too cold. Try to adjust your freezer to be a little warmer or let your ice cream sit on the counter for 5-10 minutes before processing it.
*Your recipe does not have enough fat in it. Try adding in a little bit of a higher fat dairy product to your recipe next time.
*Your recipe may not have enough sugar in it. The less sugar in the recipe, the icier and crumblier the ice cream will be. Regular sugar, honey, or corn syrup can be used to increase the sugar content if desired.
It depends. If you are keeping the ice cream in the Ninja pint container with the lid sealed tightly and are freezing it in a cold freezer (between 9 degrees F and -7 degrees F), your ice cream will keep for several weeks, even months. However, if you transfer your ice cream to another container or freeze it in a freezer that is not quite as cold (or that is accessed a lot/door opened and closed often), the lifetime of your ice cream will decrease greatly to just a few days and you will likely end up with freezer-burned ice cream.
If you have made gelato and it just isn’t quite as creami as you would like, you can very easily get it super creami by using the re-spin function on the Ninja Creami. Simply place the pint into the outer bowl and snap it into place. Choose the RE-SPIN function. Once the cycle completes, remove the pint and enjoy! Your gelato should be nice and creamy again. ***Use re-spin on already spun ice cream. If the ice cream has been spun and then frozen again, do not use re-spin, Instead, use the original process (ice cream, gelato, etc.)
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Ingredient substitutions and tips for making Ninja Creami Butter Pecan Gelato:
The full ingredient list is found at the bottom of the post in the recipe card.
Egg Yolks– Large eggs were used in this recipe. 4 large egg yolks equal approximately ¼ cup of egg yolks. If you use a different-sized egg, use a total of ¼ cup of egg yolks.
Corn Syrup– Light corn syrup was used for this recipe. It is not recommended to use dark corn syrup as it will drastically change the flavor of the gelato. Agave nectar or honey can be used as a substitute for light corn syrup.
Sugar– Regular granulated sugar was used for this recipe. You can use any sugar substitute that you would like. The amount that will be needed and the end result will vary based on which sugar substitute you use.
Heavy Cream- If you don’t have heavy cream, you can use a combination of milk and butter instead. To make 1 cup of heavy cream, combine ¼ of melted butter with ¾ cup of milk. Mix thoroughly.
Milk- Whole milk was used for this recipe. You can use lower-fat content milk but the end result may be less rich and creamy due to the lower fat content.
Butter Flavor Extract- The butter flavor extract is important to achieve the butter pecan flavor so it is not advised to omit or substitute this ingredient.
Pecan Pieces– If you don’t have pecans, you can use any other nut that you would like.
Directions for making Ninja Creami Butter Pecan Gelato:
1. Combine the egg yolks, corn syrup, and sugar in a saucepan. Use a whisk to fully combine ingredients.
2. Pour in the heavy cream, milk, and butter extract. Continue to stir until well combined.
3. Cook the mixture over medium heat on the stove. Continue to stir until the mixture reaches 165 degrees Fahrenheit on an instant-read thermometer.
4. Turn the stove off. Remove from heat and pour the mixture through a mesh strainer directly into a Ninja Creami pint container.
5. Place the pint container into a bowl of ice and ice water until cooled.
6. Put the lid on the pint container and freeze for 24 hours.
7. After 24 hours, take the pint out of the freezer and remove the lid.
8. Place pint into the outer bowl and place it into the Ninja Creami machine.
9. Choose the gelato process.
10. When the process is complete, remove the pint from the Ninja Creami.
11. Use a spoon to create a small tunnel through the middle of the gelato and add in pecan pieces.
12. Put the pint container back into the outer bowl and back into Ninja Creami Machine. Select the mix-ins process.
13. When the process has been completed, remove from machine and serve
Pin recipe for later!!
Ninja Creami Butter Pecan Gelato
Rate this Recipe Print Recipe Pin RecipeEquipment
- Stove
- Medium Bowl
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
*Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess.
Original and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. 1X=Original 16 ounce 1.5X=Deluxe 24 ounces
Ingredients
- 4 Egg Yolks (Large)
- 1 Tablespoon Corn Syrup (Light)
- 5 Tablespoons Sugar (Granulated)
- 1 Cup Heavy Cream
- ⅓ Cup Milk (Whole)
- 1 Teaspoon Butter Flavor Extract
- ⅓ Cup Pecan Pieces
Instructions
- Combine the egg yolks, corn syrup, and sugar in a saucepan. Use a whisk to fully combine ingredients.
- Pour in the heavy cream, milk, and butter extract. Continue to stir until well combined.
- Cook the mixture over medium heat on the stove. Continue to stir until the mixture reaches 165 degrees Fahrenheit on an instant-read thermometer.
- Turn the stove off. Remove from heat and pour the mixture through a mesh strainer directly into a Ninja Creami pint container.
- Place the pint container into a bowl of ice and ice water until cooled.
- Put the lid on the pint container and freeze for 24 hours.
- After 24 hours, take the pint out of the freezer and remove the lid.
- Place pint into the outer bowl and place it into the Ninja Creami machine.
- Choose the gelato process.
- When the process is complete, remove the pint from the Ninja Creami.
- Use a spoon to create a small tunnel through the middle of the gelato and add in pecan pieces.
- Put the pint container back into the outer bowl and back into Ninja Creami Machine. Select the mix-ins process.
- When process has completed, remove from machine and serve.
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
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