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There's something undeniably comforting about a scoop of ice cream on a warm day or during a cozy evening at home. With its smooth texture and a wide array of flavors, ice cream has secured its place as a beloved treat worldwide. Among the many flavors available, butter pecan ice cream stands out with its rich, nutty flavor combined with a luxurious creaminess that makes it a favorite for many. This homemade butter pecan ice cream recipe elevates the classic dessert, allowing you to experience an indulgent treat made fresh in your own kitchen.

Homemade Butter Pecan Ice Cream

Dive into the delightful world of homemade ice cream with this perfect butter pecan recipe! Experience the rich, nutty flavor and creamy texture of freshly made ice cream right from your kitchen. Learn the art of toasting pecans, crafting a buttery base, and churning to creamy perfection. Perfect for warm days or cozy evenings, this indulgent treat is sure to impress. Give it a try today! #ButterPecanIceCream #HomemadeDelight #IceCreamRecipe #DessertLovers #FoodieFun
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Ingredients
  

1 cup pecans, chopped

1/2 cup unsalted butter

1 cup brown sugar, packed

2 cups heavy cream

1 cup whole milk

1 teaspoon vanilla extract

1/2 teaspoon salt

5 large egg yolks

Instructions
 

Toast the Pecans: In a skillet over medium heat, melt 1 tablespoon of butter. Add the chopped pecans and cook for about 5-7 minutes, stirring frequently until they are golden and fragrant. Remove from heat and set aside to cool.

    Make the Butter Mixture: In the same skillet, melt the remaining 1/2 cup of unsalted butter. Add the brown sugar and stir until fully combined and melted. Cook for an additional 2 minutes until the mixture starts to bubble. Remove from heat and let it cool slightly.

      Prepare the Cream Base: In a medium saucepan over medium heat, combine heavy cream, whole milk, vanilla extract, and salt. Heat the mixture until it is warm but not boiling.

        Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks until they are light and creamy. Gradually pour in the warm cream mixture, whisking constantly to temper the eggs and prevent them from scrambling.

          Combine Mixtures: Slowly pour the egg mixture back into the saucepan with the cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-8 minutes).

            Blend in the Butter Mixture: Remove the saucepan from heat and stir in the butter and brown sugar mixture until well combined.

              Chill the Mixture: Allow the mixture to cool to room temperature. Cover and refrigerate for at least 4 hours or overnight for best results.

                Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes.

                  Add the Pecans: During the last few minutes of churning, add the toasted pecans so they mix evenly throughout the ice cream.

                    Freeze & Serve: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm. Scoop and serve!

                      Prep Time: 20 mins | Total Time: 8 hrs | Servings: 6-8