Butter Pecan Ice Cream
A rich and creamy ice cream featuring browned butter, roasted pecans, and a perfect balance of sweetness.
Equipment
- Medium Saucepan
- Heatproof Bowl
- Ice Cream Maker
- Oven
Ingredients
- 6 large egg yolks
- 6 Tbsp. unsalted butter
- 1 cup brown sugar
- ¼ tsp. kosher salt
- 2 cups heavy cream
- 2 cups whole milk
- 1 tsp. vanilla extract
- 1 cup pecans
- 1 Tbsp. unsalted butter for pecans
- pinch salt for pecans
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Whisk egg yolks in a heatproof bowl until smooth and blended.
- In a saucepan, melt unsalted butter over medium heat, stirring until browned and nutty.
- Add brown sugar and kosher salt, stirring until dissolved. Slowly pour in whole milk while stirring.
- Temper the egg yolks by slowly pouring half of the hot mixture into them while whisking.
- Return the egg mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
- Strain the custard into a bowl set over ice, then stir in vanilla extract and let cool completely.
- Chill the custard in the refrigerator for a few hours.
- Preheat oven to 350°F (175°C). Toss pecans with melted butter and a pinch of salt, then toast in the oven for 10 minutes.
- Once the custard is chilled, churn it in the ice cream maker according to the manufacturer's instructions.
- Fold in the toasted pecans gently before transferring to an airtight container.
- Freeze the ice cream for at least an hour before serving.
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Notes
Store in an airtight container in the freezer for up to 5 days for best texture.