Homemade Butter Pecan Ice Cream
Indulge in the rich, creamy decadence of Homemade Butter Pecan Ice Cream, a luxurious treat that blends velvety custard with buttery, caramelized pecans for the ultimate dessert experience. Made from scratch, this recipe features a silky base of heavy cream, whole milk, and egg yolks, infused with pure vanilla extract for an irresistible flavor. The pecans are toasted to perfection in butter and brown sugar, adding a nutty, golden sweetness that elevates every bite. Each scoop boasts a delightful balance of smoothness and crunch, making it the perfect way to cool down on warm days or impress guests at any gathering. With a prep time of just 25 minutes before chilling and churning, this homemade ice cream is the perfect project for anyone looking to master artisanal frozen desserts. Serve it in a cone, a bowl, or alongside your favorite baked goods, and savor the sweet satisfaction of true homemade indulgence.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 5 large Egg yolks
- 2 teaspoons Vanilla extract
- 2 tablespoons Unsalted butter
- 1 cup Pecans
- 2 tablespoons Brown sugar
- 0.25 teaspoon Salt
Instructions
In a medium skillet, melt the unsalted butter over medium heat. Add the brown sugar and stir until dissolved and bubbly.
Add the pecans to the skillet and toss to coat them in the butter-sugar mixture. Reduce the heat to low and toast the pecans for 3-5 minutes, until they smell fragrant. Remove from heat and spread the pecans on parchment paper to cool completely.
In a saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture, stirring occasionally, until it just begins to bubble around the edges—but do not let it boil.
While the cream mixture is heating, whisk the egg yolks in a separate bowl until they are pale and slightly thickened.
Temper the egg yolks by slowly adding about 1/2 cup of the hot cream mixture to the yolks while whisking constantly. Gradually pour the tempered yolks back into the saucepan with the remaining cream mixture, still whisking.
Cook the custard over low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens slightly and coats the back of the spoon (about 170-175°F or 77-80°C). Do not let it boil.
Remove the saucepan from heat, and stir in the vanilla extract and salt.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 4 hours or overnight.
Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. When the ice cream has reached a soft-serve consistency, gently fold in the cooled buttered pecans.
Transfer the ice cream into an airtight container and freeze for at least 2-4 hours, or until firm.
Serve and enjoy your homemade butter pecan ice cream!
Nutrition Facts
Calories |
3641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.5 g | 366% | |
| Saturated Fat | 129.8 g | 649% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 1486 mg | 495% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 205.3 g | 75% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 192.8 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 487 mg | 37% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 902 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.
