Homemade Butter Pecan Ice Cream Recipe

Experience the nostalgic delight of homemade creamy dreamy butter pecan ice cream with this easy recipe! Find out how to elevate your dessert game by using toasted pecans, a rich custard base, and high-quality ingredients. This indulgent treat is perfect for any occasion, serving as a comforting dessert year-round. Discover tips for creating the perfect texture and enhancing flavors. Make it a family tradition today! #ButterPecanIceCream #HomemadeIceCream #IceCreamRecipe #DessertLovers #CookingAtHome #DIYIceCream

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Ingredients

1 cup unsalted butter

1 cup pecans, chopped

2 cups heavy cream

1 cup whole milk

3/4 cup brown sugar, packed

1/2 cup granulated sugar

1 tablespoon vanilla extract

1 teaspoon sea salt

5 large egg yolks

Instructions

Toast the Pecans: In a medium skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the chopped pecans and cook, stirring frequently, until golden brown and fragrant, about 4-5 minutes. Remove from heat and set aside to cool.

Prepare the Base: In a saucepan, melt the remaining unsalted butter over medium heat. Add the brown sugar, granulated sugar, and sea salt, stirring until the mixture is smooth and well combined. Continue cooking for another 2-3 minutes, allowing the sugars to dissolve completely.

Incorporate Dairy: Gradually whisk in the heavy cream and whole milk to the sugar mixture. Heat until steaming (do not boil), then remove from the heat.

Temper the Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly add about a cup of the warm cream mixture to the yolks in a thin stream, whisking continuously to temper the yolks. Once combined, pour the egg yolk mixture back into the saucepan with the remaining cream mixture.

Thicken the Ice Cream Base: Cook on low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil.

Add Flavorings: Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate it for at least 4 hours or overnight until well chilled.

Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions. About halfway through the churning process, add the toasted pecans.

Freeze: Once churned, transfer the ice cream to an airtight container. Smooth the top with a spatula and cover with a piece of parchment paper to prevent ice crystals from forming. Freeze for at least 4 hours or until firm.

Serve: Scoop into bowls or cones and enjoy your homemade butter pecan ice cream!

Prep Time: 30 minutes | Total Time: 8 hours (including chill and freeze times) | Servings: 6-8