Description
A rich, custard-style homemade butter pecan ice cream with browned butter-toasted pecans folded into a silky vanilla custard, churned to creamy perfection and frozen until scoopable.
Ingredients
- Unsalted Butter, 3 tablespoons
- Pecans, 1 cup chopped
- Heavy Cream, 2 cups (480 ml)
- Whole Milk, 1 cup (240 ml)
- Granulated Sugar, 3/4 cup (150 g)
- Egg Yolks, 4 large
- Vanilla Extract, 2 teaspoons
- Salt, 1/4 teaspoon
Instructions
- Toast the Pecans: In a skillet over medium heat, melt the unsalted butter and add the chopped pecans. Cook, stirring frequently, until the pecans are fragrant and lightly browned, about 4 to 6 minutes. Remove from heat and set aside to cool.
- Whisk Egg Yolks and Sugar: In a medium bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and slightly thickened.
- Heat Milk and Cream: In a saucepan, combine the whole milk and heavy cream and heat over medium until it just begins to simmer around the edges, do not boil.
- Temper the Eggs: Slowly ladle about one cup of the hot milk mixture into the egg yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk and cream.
- Cook the Custard: Return the saucepan to low-medium heat and cook, stirring constantly with a spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon, about 5 to 8 minutes. Do not let it boil.
- Finish the Base: Remove from heat and stir in the vanilla extract and salt. Let the custard cool slightly, then strain into a clean bowl to remove any cooked bits. Cover and chill completely in the refrigerator, at least 2 hours or overnight for best texture.
- Churn the Ice Cream: Once the custard is thoroughly chilled, pour it into your prepared ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Fold in Pecans: During the last few minutes of churning, add the browned butter toasted pecans so they distribute evenly but remain crisp.
- Freeze to Set: Transfer the churned ice cream to a freezer-safe container, press a piece of parchment paper directly on the surface to minimize ice crystals, cover with a lid, and freeze until firm, at least 3 to 4 hours.
- Serve: Remove from the freezer for 5 minutes before scooping. Serve in chilled bowls or cones, garnish with extra chopped pecans or a drizzle of caramel if desired.
Notes
- For best texture, chill the custard thoroughly before churning.
- To keep pecans extra crunchy, add them in the final minutes of churning rather than before freezing.
- Pressing parchment paper on the ice cream surface helps prevent ice crystals during storage.
Nutrition
- Serving Size: 1/2 cup (approx 100 g)
- Calories: 320
- Sugar: 20 g
- Sodium: 75 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg
Keywords: butter pecan ice cream, homemade ice cream, custard ice cream, toasted pecans, creamy dessert, southern ice cream