Butter Pecan Ice Cream is a rich and creamy dessert that combines the luxurious flavors of browned butter and toasted pecans. The smooth vanilla ice cream base is studded with crunchy, buttery pecans, creating the perfect balance of texture and flavor. This homemade version is an indulgent treat that’s surprisingly simple to make, and it’s perfect for a summer dessert or whenever you’re in the mood for a classic, comforting flavor.
Ingredients:
- 1 cup pecans, roughly chopped
- 2 tablespoons unsalted butter
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup brown sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- Toast the pecans:
- In a medium skillet, melt the butter over medium heat. Add the chopped pecans and cook, stirring frequently, for about 3-5 minutes, or until the pecans are golden and fragrant. Remove from heat and set aside to cool.
- Prepare the custard base:
- In a medium saucepan, heat the heavy cream, milk, and half of the brown sugar over medium heat until it just starts to simmer. Stir occasionally to dissolve the sugar, then remove from heat.
- In a separate bowl, whisk together the egg yolks and the remaining brown sugar until pale and thick.
- Temper the eggs:
- Gradually pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling. Slowly add the tempered egg yolk mixture back into the saucepan with the remaining cream, whisking as you pour.
- Cook the custard:
- Return the saucepan to the stove over medium-low heat. Cook the custard, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon (about 170°F/75°C). Be careful not to let it boil.
- Add vanilla and cool the custard:
- Remove the custard from heat and stir in the vanilla extract and a pinch of salt. Pour the custard through a fine-mesh sieve into a bowl to remove any lumps. Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, to chill completely.
- Churn the ice cream:
- Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes, until it reaches a soft-serve consistency.
- Add the pecans:
- In the last few minutes of churning, add the toasted pecans to the ice cream, allowing them to mix in evenly.
- Freeze and serve:
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm. Serve your homemade Butter Pecan Ice Cream in bowls or cones and enjoy!
This creamy, nutty Butter Pecan Ice Cream is a classic favorite that’s perfect for any occasion!
