Classic Butter Pecan Ice Cream
Classic Butter Pecan Ice Cream is a decadent combination of caramel ice cream and pecan pieces toasted in browned butter.
Ingredients
- ½ cup pecan chopped
- 1 ½ tbsp unsalted butter
- 1 1/4 cup brown sugar
- 3 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 vanilla bean sliced lengthwise and seeds removed, or 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a small skillet over low heat, saute pecans in butter until lightly browned and fragrant, stirring frequently. Let cool.
- Combine brown sugar and light cream in a saucepan and mix well. Bring to a boil over medium heat and gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a wooden spoon.
- Remove from heat and stir in cream, vanilla (seeds and pod, if using), toasted pecans, and salt.
- Chill mixture in the refrigerator for at least 6 hours. Once cooled, remove and discard vanilla bean pod.
- Pour into an ice cream maker and freeze according to manufacturer’s instructions.
Notes
*You can also substitute the milk and heavy cream with 3 cups of half and half
