Description
Creamy, rich, and deeply flavorful homemade butter pecan ice cream, featuring toasted pecans coated in browned butter for an irresistible nutty crunch. This recipe is perfect for churning on a warm day!
Ingredients
Scale
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 3/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar (packed)
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 4 large Egg Yolks
- 1/2 cup (1 stick) Unsalted Butter
- 1 1/2 cups Pecan Halves
Instructions
- Toast the Pecans: Melt the butter in a large skillet over medium heat. Continue cooking, stirring occasionally, until the butter foams, smells nutty, and brown bits form at the bottom (about 5-7 minutes). Remove from heat immediately.
- Stir the pecan halves and brown sugar into the browned butter. Spread the mixture onto a parchment-lined baking sheet and sprinkle with salt. Let cool completely, breaking up any large clumps.
- Make the Custard Base: In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat until the mixture is steaming and the sugar is dissolved (do not boil).
- In a separate bowl, whisk the egg yolks. Slowly ladle about 1 cup of the hot cream mixture into the yolks while whisking constantly (tempering).
- Pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (reaches 170°F/77°C). Do not boil.
- Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl.
- Cover the surface of the custard directly with plastic wrap (to prevent a skin from forming) and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Churn: Churn the chilled custard base in an ice cream maker according to the manufacturer’s instructions.
- During the last 5 minutes of churning, add the cooled, toasted butter pecans.
- Transfer the soft ice cream to an airtight container and freeze for at least 2-4 hours to firm up before serving.
Notes
- For the best flavor, ensure your butter is fully browned until deep amber.
- If you do not have an ice cream maker, you can use the freeze-and-stir method, though the texture will be less smooth.
- Storage: Store airtight in the freezer for up to 2 weeks.
- Prep Time: PT20M
- Cook Time: PT25M
- Category: Ice Cream
- Method: Custard Base, Churned
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 380
- Sugar: 28g
- Sodium: 95mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg