Butter Pecan Ice Cream
Rarely will you find an ice cream parlor that doesn’t have butter pecan on the menu, as it is the most popular flavor after chocolate, vanilla, and strawberry, and certainly the most popular ice cream with nuts. This recipe is easy to pull together and is packed with nutty, buttery flavor.
Hands-on: 30 minutesTotal: 5 hours 30 minutes
- 1 cup chopped pecans
- 2 Tbsp. butter
- 1 cup whole milk
- 1¾ cups light brown sugar, packed
- Pinch salt
- 3 large egg yolks, beaten
- 2½ cups heavy cream
- 1 Tbsp. vanilla extract
- Sauté pecans in butter in a medium skillet until aromatic and lightly browned. Set aside; do not drain any remaining butter.
- Combine milk, brown sugar, and salt in a medium saucepan and warm over medium heat until sugar is dissolved. Do not allow to boil.
- In a small bowl, whisk egg yolks. Once milk mixture is hot, temper eggs by adding half of the milk mixture to eggs, whisking constantly. Return mixture to saucepan and heat until thickened.
- Pour heavy cream and vanilla extract into a large mixing bowl over an ice bath. Strain cooked custard into cream, stirring until cooled. Add pecan mixture. Stir and place in the refrigerator until thoroughly chilled, about 5 hours or overnight.
- Once chilled, add to an ice cream maker and follow manufacturer’s instructions for freezing.