Indulge in the rich and creamy delight of homemade butter pecan ice cream, complete with toasted pecans and a buttery base. Perfect for a summer treat or a cozy dessert.
Preparation time
30min
Cooking time
5min
Ingredients
8 Servings
- 50 grams brown sugar
- 4 egg yolks
- 150 grams granulated sugar
- 480 ml heavy cream
- 120 grams pecans
- 0.5 tsp salt
- 60 grams unsalted butter
- 2 tsp vanilla extract
- 240 ml whole milk
Directions
Step 1
In a medium skillet, melt the butter over medium heat. Add the pecans and cook, stirring frequently, until the pecans are toasted and fragrant, about 5 minutes. Remove from heat and set aside to cool.
Step 2
In a medium saucepan, combine the brown sugar, heavy cream, whole milk, granulated sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture is hot and the sugar is dissolved, about 5 minutes.
Step 3
In a separate bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Gradually pour the egg mixture back into the saucepan, whisking constantly.
Step 4
Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon, about 5-7 minutes. Do not let it boil.
Step 5
Remove the saucepan from the heat and stir in the vanilla extract. Pour the mixture through a fine-mesh sieve into a large bowl to remove any lumps.
Step 6
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
Step 7
Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the toasted pecans.
Step 8
Transfer the ice cream to a lidded container and freeze until firm, at least 2 hours.