2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
1/2 cup pecans, chopped
2 tablespoons unsalted butter
1/4 cup brown sugar
Pinch of salt
1 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
1/2 cup pecans, chopped
2 tablespoons unsalted butter
1/4 cup brown sugar
Pinch of salt
Instructions:
Prepare the Base: In a medium saucepan, combine the heavy cream and whole milk over medium heat. Heat the mixture until it just begins to steam, but do not let it boil.
Whisk the Eggs: In a separate bowl, whisk together the granulated sugar and egg yolks until pale and slightly thickened.
Temper the Eggs: Gradually pour a small amount of the hot cream mixture into the egg mixture, whisking constantly to temper the eggs. Continue to gradually add the hot cream mixture while whisking until fully combined.
Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens and coats the back of the spoon. This typically takes about 5-7 minutes. Do not let the mixture boil.
Strain the Custard: Once thickened, remove the custard from the heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours, or preferably overnight, until thoroughly chilled.
Caramelize the Pecans: In a skillet over medium heat, melt the butter. Add the chopped pecans, brown sugar, and a pinch of salt. Cook, stirring frequently, until the pecans are caramelized and fragrant, about 5-7 minutes. Remove from heat and let the caramelized pecans cool completely.
Churn the Ice Cream: Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Add the Pecans: During the last few minutes of churning, add the cooled caramelized pecans to the ice cream maker, allowing them to mix evenly into the ice cream.
Freeze: Transfer the churned ice cream to a freezer-safe container, cover it with a lid or plastic wrap, and freeze for at least 4-6 hours, or until firm.
Serve: When ready to serve, scoop the Butter Pecan ice cream into bowls or cones and enjoy the creamy, nutty goodness!
This homemade Butter Pecan ice cream is sure to impress with its rich flavor and crunchy caramelized pecans. Feel free to customize it by adding a drizzle of caramel sauce for an extra indulgent treat!
Prepare the Base: In a medium saucepan, combine the heavy cream and whole milk over medium heat. Heat the mixture until it just begins to steam, but do not let it boil.
Whisk the Eggs: In a separate bowl, whisk together the granulated sugar and egg yolks until pale and slightly thickened.
Temper the Eggs: Gradually pour a small amount of the hot cream mixture into the egg mixture, whisking constantly to temper the eggs. Continue to gradually add the hot cream mixture while whisking until fully combined.
Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens and coats the back of the spoon. This typically takes about 5-7 minutes. Do not let the mixture boil.
Strain the Custard: Once thickened, remove the custard from the heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours, or preferably overnight, until thoroughly chilled.
Caramelize the Pecans: In a skillet over medium heat, melt the butter. Add the chopped pecans, brown sugar, and a pinch of salt. Cook, stirring frequently, until the pecans are caramelized and fragrant, about 5-7 minutes. Remove from heat and let the caramelized pecans cool completely.
Churn the Ice Cream: Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Add the Pecans: During the last few minutes of churning, add the cooled caramelized pecans to the ice cream maker, allowing them to mix evenly into the ice cream.
Freeze: Transfer the churned ice cream to a freezer-safe container, cover it with a lid or plastic wrap, and freeze for at least 4-6 hours, or until firm.
Serve: When ready to serve, scoop the Butter Pecan ice cream into bowls or cones and enjoy the creamy, nutty goodness!
This homemade Butter Pecan ice cream is sure to impress with its rich flavor and crunchy caramelized pecans. Feel free to customize it by adding a drizzle of caramel sauce for an extra indulgent treat!
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