Homemade Butter Pecan Ice Cream
Ingredients
Buttered Pecans
- 1 cup pecans, chopped
- 3 tbsp butter
- 2 tbsp brown sugar
- Pinch of salt
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup brown sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 2 tbsp butter
Instructions
1. Toast the Pecans
Melt butter in a skillet over medium heat.
Add pecans, brown sugar, and salt. Cook 3–5 minutes until fragrant and lightly caramelized.
Cool completely.
2. Make the Custard
Heat cream, milk, and brown sugar in a saucepan until warm.
In a separate bowl, whisk egg yolks.
Slowly pour some warm cream mixture into yolks while whisking, then return everything to the saucepan.
Cook gently until thick enough to coat a spoon.
Stir in:
- vanilla
- butter
Cool completely, then refrigerate 4 hours or overnight.
3. Churn
Pour mixture into an ice cream maker and churn according to machine instructions.
Fold in buttered pecans near the end.
Freeze 2–4 hours until firm.
No Ice Cream Maker?
Pour the chilled mixture into a freezer-safe container and stir every 30 minutes for 3–4 hours to reduce ice crystals.
Delicious Variations
- Add maple syrup
- Mix in caramel swirl
- Use candied pecans
- Add cinnamon or bourbon flavoring
