Butter Pecan Ice Cream (Homemade)
Ingredients
2 cups heavy cream
1 cup whole milk
3/4 cup brown sugar
1/2 cup granulated sugar
4 egg yolks
2 tablespoons butter
1 1/2 cups pecans, chopped
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
In a pan, melt the butter over medium heat.
Add chopped pecans and toast for 3–5 minutes until fragrant. Set aside.
In another saucepan, combine heavy cream, milk, brown sugar, granulated sugar, and salt. Heat gently until warm (do not boil).
In a bowl, whisk the egg yolks.
Slowly pour a little of the warm cream mixture into the yolks while whisking constantly.
Pour the yolk mixture back into the saucepan and cook on low heat, stirring until it thickens slightly.
Remove from heat and stir in vanilla extract.
Let the mixture cool completely, then chill in the refrigerator for 4 hours or overnight.
Churn in an ice cream maker according to machine instructions.
Fold in the toasted pecans and freeze for 2–3 hours before serving.
No Ice Cream Maker Method
Pour into a freezer-safe container, stir every 30–45 minutes for 3–4 hours until creamy.
Enjoy your rich, creamy butter pecan ice cream 🍨
