Butter Pecan Ice Cream is a timeless dessert that offers the perfect blend of sweet and nutty flavours. Known for its rich, buttery base, this ice cream is infused with the warm, toasty crunch of pecans. It’s a luxurious treat that’s both comforting and indulgent.
Ingredients:
- 1 cup pecans
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 6 tablespoons + 1 tablespoon unsalted butter (softened)
- 2 cups heavy cream
- 2 cups whole milk
- 6 large egg yolks
- 1/4 teaspoon + pinch salt (divided)
Method:
Start by toasting the pecans. Melt 1 tablespoon of butter in a frying pan over a medium heat, add the pecans and a pinch of salt and toast until they’re fragrant and lightly browned. Set aside to cool.
In a saucepan, combine the whole milk, 1 cup heavy cream and 1/2 cup brown sugar. Heat over medium heat, stirring until the sugar dissolves.
In a separate bowl, whisk the egg yolks with the remaining 1/2 cup brown sugar until the mixture is light and thick.
Gradually pour the warm milk mixture into the yolks, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over a low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
Remove from the heat and stir in the remaining 1 cup heavy cream, vanilla extract and 1/4 teaspoon salt.
Pour the custard through a fine sieve into a bowl and chill thoroughly in the refrigerator.
Once cooled, churn the custard in an ice-cream maker according to the manufacturer’s instructions.
During the last few minutes of churning, add the toasted pecans and 6 tablespoons of melted butter to the ice-cream maker.
Transfer to a freezer-safe container and freeze until firm, about 4 hours or overnight.
