Description
Smooth, creamy homemade butter pecan ice cream delivers pure dessert bliss with Southern charm. Rich vanilla base and toasted pecans create an irresistible summer treat you’ll savor down to the last delightful spoonful.
Ingredients
Scale
Primary Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 3/4 cup brown sugar
Nut and Butter Component:
- 1 cup pecans, chopped
- 2 tablespoons unsalted butter
Seasoning:
- 1/4 teaspoon salt
Instructions
- Carefully caramelize chopped pecans with melted butter and a pinch of salt in a skillet over medium heat, stirring frequently until they develop a rich golden color and release a nutty aroma. Allow the toasted pecans to cool completely.
- Combine heavy cream, whole milk, and brown sugar in a saucepan, gently heating until the sugar dissolves smoothly, maintaining a low temperature without allowing the mixture to boil.
- Whisk egg yolks in a separate bowl, then gradually introduce a small portion of the warm cream mixture while continuously whisking to create a smooth, tempered blend without curdling the eggs.
- Return the tempered egg mixture to the saucepan, cooking on low heat and stirring consistently until the custard thickens and reaches a coating consistency that clings to the back of a spoon, indicating it has reached the ideal temperature.
- Strain the custard through a fine-mesh sieve to ensure a silky texture, then incorporate vanilla extract. Cool the mixture to room temperature before refrigerating for a minimum of 4 hours or preferably overnight to enhance the flavor profile.
- Process the chilled custard in an ice cream maker, following the manufacturer’s guidelines until it achieves a soft, pillowy consistency characteristic of freshly churned ice cream.
- Gently fold the cooled toasted pecans into the churned ice cream, distributing them evenly throughout the mixture. Transfer to a freezer-safe container and allow to set for at least 4 hours until it reaches a firm, scoopable texture.
Notes
- Toasting pecans enhances their nutty flavor and adds a delightful crunch to the ice cream, creating a more complex taste profile.
- Use fresh, high-quality egg yolks and cream for the richest, most luxurious texture that melts smoothly on the tongue.
- Carefully monitor the custard temperature while cooking to prevent scrambling and ensure a silky-smooth base that’s free from lumps.
- For a dairy-free version, substitute coconut cream and milk, and use an egg substitute like cornstarch or arrowroot to maintain the creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 28g
- Sodium: 90mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 210mg