Description

A creamy, rich homemade butter pecan ice cream with toasted pecans and the deep, nutty flavor of browned butter for a decadent and irresistible treat.

Ingredients

1 cup pecans, chopped

4 tablespoons unsalted butter

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

5 large egg yolks

1 teaspoon vanilla extract

Pinch of salt

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Instructions

Melt butter in a small skillet over medium heat, swirling until golden brown and nutty aroma develops (3-5 minutes).
Add chopped pecans and toast for 2-3 minutes, stirring frequently. Set aside to cool.
Combine heavy cream, milk, and half the sugar in a saucepan; heat gently until just simmering, then remove from heat.
Whisk egg yolks with remaining sugar until pale and slightly thickened.
Slowly pour warm cream mixture into egg yolks, whisking constantly to temper eggs.
Pour mixture back into saucepan and cook over low heat, stirring constantly until custard thickens to coat the back of a spoon (170-175°F / 77-80°C). Avoid boiling.
Remove from heat, stir in vanilla extract and salt, then strain through a fine mesh sieve.
Fold browned butter and toasted pecan mixture into custard.
Cover and chill custard in fridge for at least 4 hours or overnight.
Churn chilled custard in an ice cream maker according to manufacturer’s instructions until thick and creamy.
Transfer ice cream to container and freeze at least 2 hours before serving.

Notes

For variations, substitute pecans with walnuts or almonds.

Add caramel sauce swirl or chocolate chips during last few minutes of churning for extra indulgence.

For a lighter version, replace half the cream with whole milk.

Store ice cream in an airtight container in the freezer for up to 2 weeks.

To soften ice cream before serving, leave out at room temperature for about 10 minutes.

If no ice cream maker is available, freeze custard in a shallow container, stirring every 30 minutes until firm.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Churning
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: approx. 350 kcal
Sugar: 18g
Sodium: 70mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 5g
Cholesterol: 170mg