Description
This Homemade Butter Pecan Ice Cream is a rich and creamy dessert featuring toasted pecans swirled into a smooth custard base made with heavy cream, whole milk, and brown sugar. The custard is gently cooked with egg yolks to create a luscious texture and infused with vanilla and buttery notes for a classic Southern treat perfect for warm days or any occasion.
Ingredients
Scale
Toasted Pecans
- 1 1/2 cups pecans, chopped
Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Custard
- 5 large egg yolks
- 1 tablespoon unsalted butter
Instructions
- Toast Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast them for 8-10 minutes, stirring occasionally to ensure even browning. This step enhances their flavor and aroma.
- Heat Cream Mixture: In a medium saucepan, combine heavy cream, whole milk, brown sugar, and salt. Warm the mixture over medium heat until the sugar dissolves and it is hot but not boiling, stirring occasionally.
- Temper Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to prevent curdling and gradually raise the temperature of the eggs.
- Cook Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a whisk or spatula until the custard thickens enough to coat the back of a spoon and reaches 170°F (77°C) on a kitchen thermometer.
- Finish Custard: Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until fully incorporated. Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill.
- Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is nearly finished churning, add the toasted pecans to combine them evenly.
- Freeze to Set: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to set fully before serving. This ensures a firm, scoopable texture.
Notes
- Make sure to toast the pecans evenly to bring out their full nutty flavor without burning them.
- Tempering the egg yolks prevents them from scrambling when added to the hot cream mixture.
- Do not let the custard boil to avoid curdling; maintain gentle heat and constant stirring.
- Chilling the custard thoroughly before churning helps produce a smoother ice cream texture.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow container, stirring every 30 minutes until firm, although texture may be less creamy.
