Butter Pecan Ice Cream (makes about 1 quart / 1 L)

12 oz unsalted butter

melt

pour off liquid butter and keep milk solids

mix

boil 4 min

remove from heat

whisk

boil 1 min

whisk until smooth

chill in Ziploc bag in ice bath 30 min

spin in ice cream maker

layer in container

freeze 4 hours

15 oz (445 mL) whole milk

10 oz (295 mL) heavy cream

2/3 cup (133 g) sugar

2 Tbs (44g) tapioca syrup (or light corn syrup)

1 oz (30 mL) whole milk

4 tsp (11 g) tapioca starch

3 Tbs (42 g) cream cheese

1/8 tsp (0.75 g) salt

3/4 cup (200 g) honey pecan pralines