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Butter Pecan Ice Cream
Butter Pecan Ice Cream
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Prep Time:
240 minutes
Cook Time:
1590 minutes
Total Time:
1850 minutes
Decadent brown butter pecan ice cream with creamy custard base. Drizzle with homemade caramel sauce for a gourmet touch.
Ingredients:
  • Ice cream base:
  • 6 large egg yolks
  • 6 tablespoons unsalted butter
  • 1 cup brown sugar
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 2 cups whole milk
  • Pecans:
  • 1 cup pecans
  • 1 tablespoon unsalted butter
  • Pinch salt
Instructions:
  • Whisk egg yolks in a heat-safe bowl until smooth. Keep it aside.
  • Place the cream in a metal bowl over ice and place a medium-mesh sieve on top. Let it sit.
  • Melt butter in a medium saucepan over medium heat until it turns a light golden brown. Add brown sugar and salt, stirring until sugar is completely melted.
  • Gradually pour in the milk while stirring until fully incorporated. Use a deep pan to prevent spillage as it may foam initially. Heat gently until sugar completely dissolves, being careful not to boil to avoid curdling.
  • Gradually whisk half of the warm milk and sugar mixture into the eggs, whisking constantly. Return the tempered eggs back into the saucepan with the remaining milk and sugar mixture.
  • Cook the custard base over medium heat, stirring constantly with a wooden or heatproof rubber spatula until thickened and it coats the spatula, about 5-7 minutes. Make sure to scrape the bottom as you stir.
  • Strain the custard through a sieve and mix it into the cream. Stir in vanilla and continue stirring until the mixture cools over the ice bath.
  • Allow the mixture to cool completely in the refrigerator.
  • Preheat the oven to 350°F. In a bowl, combine 1 tablespoon of melted butter with pecans and a pinch of salt. Spread the mixture on a baking sheet and bake at 350°F for 10 minutes until lightly toasted. Allow the pecans to cool, then roughly chop them. Set aside for later.
  • Churn in ice cream maker: Once the chilled ice cream mixture is ready, churn in your ice cream maker following the manufacturer's directions.
  • Gently mix in the chopped toasted pecans after the ice cream has finished churning in the ice cream maker.
  • Chill: Transfer to a sealed container and freeze for a minimum of one hour, ideally longer. If frozen for over a day, allow a brief rest at room temperature to soften before serving.

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