Delicious Butter Pecan Ice Cream (Print version)
A creamy churned butter pecan ice cream with brown sugar custard, vanilla, and crisp butter-toasted pecans.
# Ingredients:
For the buttered pecans
01 -
1 cup (110 g) chopped pecans
02 -
3 tablespoons (42 g) unsalted butter
03 -
1 tablespoon light brown sugar
04 -
1/8 teaspoon fine salt
For the custard base
05 -
2 cups (480 ml) heavy cream
06 -
1 cup (240 ml) whole milk
07 -
3/4 cup (150 g) packed light brown sugar
08 -
1/4 teaspoon fine salt
09 -
5 large egg yolks
10 -
1 tablespoon vanilla extract
# Instructions:
01 -
Melt the butter in a skillet over medium heat. Add the pecans, 1 tablespoon brown sugar, and 1/8 teaspoon salt. Cook for 3-5 minutes, stirring often, until fragrant and lightly toasted. Spread on a plate to cool completely.
02 -
Combine the heavy cream, whole milk, 3/4 cup brown sugar, and 1/4 teaspoon salt in a saucepan. Heat over medium until steaming and the sugar has dissolved, stirring often.
03 -
Whisk the egg yolks in a medium bowl. Slowly whisk in about 1 cup of the hot cream mixture, then pour the warmed yolks back into the saucepan while stirring.
04 -
Cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon and reaches about 170 F, 5-8 minutes. Strain into a clean bowl and stir in the vanilla.
05 -
Cover and refrigerate the custard until very cold, at least 4 hours or overnight. The base should feel cold before churning.
06 -
Churn the cold custard in an ice cream maker according to the manufacturer instructions. Add the cooled buttered pecans during the last 2-3 minutes of churning.
07 -
Transfer to a freezer-safe container. Press parchment directly on the surface, cover, and freeze for 4 hours or until firm enough to scoop.
# Good to know:
01 -
Plan for at least 8 hours total including chilling and freezing time.
02 -
For best texture, chill the custard overnight before churning.
03 -
Let the ice cream soften for 5-10 minutes before scooping.