Butter Pecan Ice Cream
Indulge in the rich, nutty goodness of homemade Butter Pecan Ice Cream, a timeless dessert that brings together premium ingredients and classic techniques for an irresistibly creamy treat. This decadent recipe features buttery, toasted pecans folded into a velvety custard base made with heavy cream, whole milk, and egg yolks, sweetened with a perfect balance of granulated and brown sugars. Infused with a hint of vanilla, this ice cream is churned to creamy perfection and finished with a touch of handcrafted elegance. Perfect for summer celebrations or as a luxurious after-dinner dessert, this buttery, nutty creation is a celebration of comfort and sophistication in every scoop.
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Recipe Information
Ingredients
- 1 cup Pecans
- 2 tablespoons Unsalted butter
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 2 tablespoons Brown sugar
- 4 pieces Egg yolks
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
Instructions
Toast the pecans by placing a skillet over medium heat. Add the pecans and butter to the skillet, stirring frequently for about 5-7 minutes, until the pecans are fragrant and lightly browned. Set aside to cool completely.
In a medium saucepan, combine heavy cream, milk, granulated sugar, brown sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture is hot but not boiling, about 5 minutes.
In a large mixing bowl, whisk the egg yolks until slightly thickened. Slowly temper the hot cream mixture into the yolks by adding about 1/2 cup at a time, whisking constantly.
Pour the tempered yolk mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon. This should take about 5 minutes. Do not let it boil.
Remove the custard from heat and stir in vanilla extract. Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
Press plastic wrap onto the surface of the custard to prevent a skin from forming and refrigerate until completely chilled, at least 4 hours or overnight.
Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
During the last 5 minutes of churning, fold in the toasted pecans evenly.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
3528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.9 g | 361% | |
| Saturated Fat | 127.1 g | 636% | |
| Polyunsaturated Fat | 21.9 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 196.3 g | 71% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 184.6 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 484 mg | 37% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
