Homemade Butter Pecan Ice Cream

 

Homemade Butter Pecan Ice Cream

 

Ingredients:

For the Pecans:

• 1 cup (100g) pecan halves or pieces
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• ¼ tsp salt

For the Ice Cream Base:

• 2 cups (500ml) heavy cream
• 1 cup (250ml) whole milk
• ¾ cup (150g) granulated sugar
• 3 tbsp unsalted butter
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

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Instructions:

Step 1: Toast the Pecans

1. In a skillet over medium heat, melt 2 tablespoons of butter.
2. Add the pecans, brown sugar, and salt. Stir to coat the pecans evenly.
3. Cook for 4–5 minutes, stirring frequently, until the pecans are toasted and fragrant.
4. Remove from heat and spread the pecans on parchment paper to cool. Set aside.

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Step 2: Prepare the Ice Cream Base

1. In a saucepan, melt 3 tablespoons of butter over medium heat until it turns golden brown and has a nutty aroma (about 3–4 minutes). Be careful not to burn it.
2. Add the heavy cream, milk, granulated sugar, and a pinch of salt to the saucepan. Stir to combine and heat until the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until creamy. Slowly ladle about ½ cup of the hot cream mixture into the yolks while whisking constantly to temper them.
4. Gradually pour the tempered yolks back into the saucepan, stirring continuously over low heat until the mixture thickens and coats the back of a spoon (do not let it boil).
5. Remove from heat, stir in the vanilla extract, and let the base cool to room temperature. Refrigerate for at least 4 hours or overnight.

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Step 3: Churn the Ice Cream

1. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

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Step 4: Add the Pecans

1. During the last 5 minutes of churning, add the toasted pecans to the ice cream.
2. Alternatively, fold the pecans into the churned ice cream by hand for an even distribution.

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Step 5: Freeze and Serve

1. Transfer the ice cream to an airtight container and freeze for 4–6 hours until firm.
2. Scoop and serve, optionally garnished with extra toasted pecans or a drizzle of caramel sauce.

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Why This Recipe Stands Out:

• Rich Buttery Flavor: Browned butter in the base enhances the nutty pecan flavor.
• Toasted Pecans: Coating the pecans in butter and brown sugar adds a sweet, caramelized crunch.
• Creamy Custard Base: The silky custard perfectly complements the toasted nuts for a luxurious texture.

Enjoy this classic and indulgent butter pecan ice cream—it’s a dessert that will delight your taste buds! 🥜🍦