Description
Rich, creamy, and loaded with toasted pecans, this homemade butter pecan ice cream is a nostalgic favorite. With a silky custard base and real butter flavor, it delivers a scoop of pure Southern comfort in every bite.
Ingredients
1 cup raw pecans, chopped
2 tablespoons unsalted butter
1 cup heavy cream
1 cup whole milk
1/2 cup granulated sugar
1/4 cup brown sugar
Pinch of salt
4 egg yolks
1 teaspoon vanilla extract
Instructions
- Toast the Pecans: In a skillet, melt the butter and toast the pecans over medium heat until golden and fragrant. Cool completely.
- Heat the Base: In a saucepan, combine cream, milk, sugars, and salt. Heat until steaming, not boiling.
- Temper the Yolks: Whisk egg yolks and slowly add hot cream to temper. Return mixture to pan.
- Cook the Custard: Stir constantly over medium-low heat until thick enough to coat a spoon. Do not boil.
- Strain & Chill: Strain into a bowl, stir in vanilla, and cool to room temp. Chill at least 4 hours or overnight.
- Churn: Pour into an ice cream maker and churn. Add pecans in the final minutes.
- Freeze: Transfer to container and freeze 2-4 hours until firm.
- Prep Time: 3o minutes
- Chill Time, Churn + Freeze Time: 4 hours (minimum) ; 2-4 hours