Description
Homemade Butter Pecan Ice Cream is a rich and creamy dessert featuring a buttery custard base mixed with toasted pecans for a delightful crunch and nutty flavor.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 1 cup pecans, chopped
- 2 tbsp brown sugar (for pecans)
Instructions
- In a skillet, melt the butter over medium heat. Add chopped pecans and brown sugar, stirring until pecans are toasted and caramelized (about 3-5 minutes). Remove from heat and let cool.
- In a medium saucepan, heat the cream, milk, and half of the sugar over medium heat until just simmering.
- In a separate bowl, whisk egg yolks with the remaining sugar until pale and thick.
- Slowly pour some of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and stir in vanilla extract.
- Strain the custard through a fine mesh sieve into a clean bowl. Let cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
- In the last few minutes of churning, add the toasted pecans.
- Transfer ice cream to a container and freeze for at least 2 hours before serving.
Notes
- Use fresh pecans for the best flavor and texture.
- Make sure to temper the eggs slowly to avoid scrambling.
- Chill the custard thoroughly for a smoother ice cream texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 270
- Sugar: 22g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
Keywords: butter pecan ice cream, homemade ice cream, nutty ice cream, creamy dessert, toasted pecans