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Butter Pecan Ice Cream

Close-up of three scoops of creamy butter pecan ice cream in a bowl, topped with whole pecans.
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A nostalgic, ultra-creamy homemade butter pecan ice cream with toasted pecans.

Ingredients

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  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • 1/2 cup unsalted butter
  • 1 cup pecan halves
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Toast the pecans: In a dry skillet over medium heat, toast the pecan halves until fragrant, about 5 minutes. Remove from skillet and let cool. Roughly chop them.
  2. Make the custard base: In a medium saucepan, whisk together the heavy cream, whole milk, and half of the granulated sugar. Heat over medium heat until it just begins to simmer.
  3. In a separate bowl, whisk the egg yolks with the remaining granulated sugar until pale and slightly thickened.
  4. Temper the egg yolks: Slowly ladle about half of the hot cream mixture into the egg yolk mixture, whisking constantly. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
  5. Cook the custard: Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170-175°F or 77-79°C). Do not boil.
  6. Strain and chill: Remove from heat and stir in the salt and vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight.
  7. Churn the ice cream: Once the custard is well chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
  8. Add the butter and pecans: During the last few minutes of churning, add the chopped toasted pecans and the butter (cut into small pieces). Continue churning until the butter is incorporated and the pecans are evenly distributed.
  9. Freeze: Transfer the ice cream to an airtight container and freeze for at least 2-4 hours, or until firm.

Notes

  • For extra flavor, melt the butter and toast the pecans in it before adding to the ice cream maker.
  • Ensure your ice cream maker bowl is completely frozen before churning.
  • Store homemade ice cream in an airtight container in the freezer for up to 2 weeks.

Nutrition

Find it online: https://fooddexterity.com/butter-pecan-ice-cream-recipe/