Classic Homemade Butter Pecan Ice Cream Recipe

Indulge in the rich and creamy goodness of homemade Butter Pecan Ice Cream. This classic ice cream flavor features a smooth buttery base loaded with crunchy toasted pecans. With this easy recipe, you can experience the perfect balance of sweet and nutty flavors. Treat yourself and your loved ones to a scoop of this delightful dessert!

Ingredients

• 1 cup pecans, chopped
• 1 tablespoon unsalted butter
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. In a skillet over medium heat, toast the pecans for 5-7 minutes or until they are fragrant and lightly browned. Stir occasionally to prevent burning.
2. Add the butter to the skillet and continue stirring until the butter is melted and coats the pecans evenly. Remove from heat and set aside to cool.
3. In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Heat the mixture over medium heat until it reaches a gentle simmer, stirring occasionally.
4. Meanwhile, in a mixing bowl, whisk together the egg yolks and the remaining sugar until well combined.
5. Slowly pour about half of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.
6. Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream mixture and cook over low heat, stirring constantly, until the custard coats the back of a spoon. This should take about 5-7 minutes.
7. Remove the custard from heat and stir in the vanilla extract and salt. Strain the custard through a fine-mesh sieve to remove any lumps.
8. Place the custard into an airtight container and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or until completely chilled.
9. Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
10. Stir in the toasted buttered pecans during the last few minutes of churning.
11. Transfer the churned ice cream to a lidded container, pressing a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming.
12. Freeze the ice cream for at least 4 hours or until firm. Serve and enjoy!

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