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Butter Pecan Ice Cream
Butter Pecan Ice Cream
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Creamy butter pecan ice cream with rich custard base, brown sugar, and toasted nuts, churned until frozen for a decadent summer dessert.
Ingredients:
  • 0.33333334326744 cup chopped pecans
  • 1.5 cups half-and-half cream
  • 1 cup brown sugar
  • 0.5 cup heavy cream
Instructions:
  • In a small skillet over medium heat, melt butter. Cook and stir pecans in the melted butter until lightly browned and fragrant, for 3 to 5 minutes. Set aside.
  • Beat eggs in a spacious bowl and leave them aside.
  • In a saucepan, whisk together half-and-half and brown sugar until well combined. Bring to a boil over medium-high heat, then remove from heat. Slowly pour the hot mixture into eggs while whisking continuously. Return the custard to the saucepan and cook until it thickens to coat the back of a spoon, stirring occasionally. Remove from heat and stir in cream, pecans, and vanilla.
  • Transfer the mixture into an ice cream maker and freeze following the manufacturer's instructions.

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