Ultimate Butter Pecan Ice Cream
Indulge in the creamy decadence of Ultimate Butter Pecan Ice Cream, a homemade treat that perfectly balances rich, buttery flavors with the nutty crunch of caramelized pecans. This crowd-pleasing dessert starts with a silky custard base made from heavy cream, whole milk, and egg yolks, delicately sweetened with brown and granulated sugars. Toasted pecans, coated in a buttery caramel glaze, are folded in during the final churn for a delightful crunch in every bite. Easy-to-follow instructions ensure success, from tempering the eggs to creating the perfect custard consistency. Whether served on its own or paired with your favorite pie, this indulgent ice cream is guaranteed to impress. Ideal for summer gatherings or any time you crave a sweet, nutty classic, this recipe delivers the ultimate in homemade ice cream satisfaction!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1.5 cups Pecans
- 0.5 cup Brown sugar
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 0.25 teaspoons Salt
- 1 teaspoons Vanilla extract
- 4 large Egg yolks
Instructions
In a medium skillet, melt the butter over medium-low heat. Add the pecans and brown sugar. Cook while stirring frequently for about 5-7 minutes, until the pecans are toasted and caramelized. Transfer the pecans to a plate lined with parchment paper to cool completely.
In a medium saucepan, combine the heavy cream, milk, granulated sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until it reaches a low simmer. Do not allow it to boil.
In a medium bowl, whisk the egg yolks until slightly thickened. Gradually add about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent scrambling.
Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.
Reduce the heat to low and cook the custard, stirring constantly with a wooden spoon, until it thickens 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. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
Let the custard cool to room temperature, then cover it and refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
Churn the custard in an ice cream maker according to the manufacturer’s instructions. About 5 minutes before the ice cream is done churning, add the cooled buttered pecans.
Transfer the ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.
Serve and enjoy your Ultimate Butter Pecan Ice Cream!
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 48.0 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 225 mg | 5% | |
*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.
