Description
This homemade Butter Pecan Ice Cream is rich, creamy, and packed with crunchy, buttery pecans, making it a perfect classic Southern-style dessert.
Ingredients
Scale
- 1 cup pecan halves
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tablespoon vanilla extract
- 5 large egg yolks
Instructions
- Toast the Pecans: In a skillet, melt the butter over medium heat. Add pecan halves and salt, stirring frequently until toasted (about 5-7 minutes). Set aside to cool.
- Make the Ice Cream Base: Combine heavy cream, milk, granulated sugar, and brown sugar in a saucepan. Heat until hot, dissolving sugars.
- Temper the Eggs: Whisk egg yolks in a separate bowl. Gradually mix in a small amount of the hot cream mixture to temper. Return yolks to the saucepan, cooking until thickened (170°F to 175°F).
- Cool the Mixture: Stir in vanilla extract, strain through a sieve, cool to room temperature, and refrigerate for at least 4 hours.
- Churn the Ice Cream: Pour chilled mixture into an ice cream maker and churn. Add toasted pecans during the last few minutes.
- Freeze: Transfer to a container and freeze for at least 2 hours before serving.
Notes
- Ensure the egg mixture is cooled completely before churning for best texture.
- Churning time may vary by ice cream maker.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Southern American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300 kcal
- Sugar: 22 g
- Sodium: 100 mg
- Fat: 20 g
- Saturated Fat: 10g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1g
- Protein: 3 g
- Cholesterol: 85 mg