Description
Rich, creamy, and loaded with buttery toasted pecans, this homemade Butter Pecan Ice Cream delivers a classic flavor with a gourmet touch. Perfect for warm days, family gatherings, or whenever you’re craving something indulgent and satisfying.
Ingredients
Scale
- 1 cup pecan halves, coarsely chopped
- 2 tablespoons unsalted butter
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar (divided)
- 4 large egg yolks
- 1 1/2 teaspoons pure vanilla extract
- Pinch of salt
Instructions
- In a skillet, melt the butter over medium heat. Add the chopped pecans and toast them for 5–7 minutes, stirring frequently. Remove from heat and let cool.
- In a saucepan, combine heavy cream, whole milk, and half the sugar. Heat gently until steaming but not boiling.
- In a bowl, whisk together the egg yolks and remaining sugar until pale.
- Slowly whisk a small amount of the hot milk mixture into the yolks to temper them.
- Pour the tempered yolks back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens (170–175°F).
- Strain the custard through a fine mesh sieve into a clean bowl.
- Stir in vanilla extract and salt. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- In the final minutes of churning, fold in the cooled toasted pecans.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes