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Homemade Butter Pecan Ice Cream Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 8 hours 50 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Churning
  • Cuisine: American

Description

This Homemade Butter Pecan Ice Cream recipe offers a rich and creamy treat with toasted pecans infused in a smooth custard base made from heavy cream, whole milk, and brown sugar. Perfectly balanced with a hint of vanilla and buttery richness, this ice cream is churned to creamy perfection for a delightful dessert that captures the essence of classic butter pecan flavors.

Ingredients

Scale

Nuts

  • 1 1/2 cups pecans, chopped

Dairy & Eggs

  • 2 cups heavy cream
  • 1 cup whole milk
  • 5 large egg yolks
  • 1 tablespoon unsalted butter

Sweeteners & Flavorings

  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Toast Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast them for 8-10 minutes, stirring occasionally until they turn golden brown and emit a fragrant aroma, then set aside to cool.
  2. Heat Cream Mixture: In a medium saucepan, combine the heavy cream, whole milk, brown sugar, and salt. Warm the mixture over medium heat until the sugar is fully dissolved and the mixture is hot but not boiling, stirring occasionally.
  3. Temper Egg Yolks: In a separate bowl, whisk the egg yolks thoroughly. Slowly add about 1/2 cup of the warm cream mixture to the yolks while whisking constantly to prevent curdling and temper the eggs.
  4. Cook Custard: Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining cream, whisking continuously. Cook over medium heat, stirring constantly until the custard thickens and reaches 170°F (77°C) on a thermometer.
  5. Add Butter and Vanilla: Remove the custard from heat. Stir in the unsalted butter and vanilla extract until fully combined. Allow the custard to cool to room temperature.
  6. Chill Custard: Cover and refrigerate the custard for a minimum of 4 hours or preferably overnight to ensure it is thoroughly chilled.
  7. Churn Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is nearly finished churning, add the toasted pecans and allow them to mix in evenly.
  8. Freeze Until Firm: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until the ice cream is fully set and scoopable.

Notes

  • To enhance the pecan flavor, consider adding a pinch of cinnamon or nutmeg to the cream mixture.
  • Be careful not to overheat the custard as high temperatures can cause curdling.
  • If you do not have an ice cream maker, you can pour the custard into a shallow container and freeze, stirring every 30 minutes to break up ice crystals until creamy.
  • Store ice cream in an airtight container to prevent ice crystals from forming.
  • Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.

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