Description

Easy butter pecan ice cream recipe, with roasted pecans, butter, and custard base.

Ingredients

6 large egg yolks
6 Tbsp butter
1 cup brown sugar
1/4 teaspoon salt
2 cups heavy cream
2 cups whole milk
1 teaspoon vanilla
1 cup pecans

Recipe

In an average sized heat-safe bowl whip together the yolks until well mixed. Put aside. Shift the cream into a metal bowl set in a bigger bowl of ice and set a medium-mesh sieve on top. Put aside. In an average thick-bottomed pan on normal heat, thaw the butter cook it, mixing continually until it just starts to brown. Include the brown sugar and salt. Stir until the sugar wholly dissolves. Gradually include the milk, stirring to integrate well. It will bubble at first so take care you are using a pan with high enough sides. Heat until all of the sugar is totally melted. Do not let boil or the batter may go sour. Whip in hand, bit by bit pour half of the milk and sugar batter into the eggs, whisking continually to mix well. Then include the warmed egg batter back into the saucepan with the left over milk sugar batter. Stir the mixture continuously over normal heat with a wooden spatula, scratching the bottom as you mix, until the batter becomes thick and coats around the spatula, for almost eight minutes. Pour the custard with the strainer and mix it into the cream. Put in vanilla and mix until set over the ice bath. Chill batter methodically in the refrigerator. While the batter is chilling, heat the oven in advance to 350°F. Arrange the pecans on a roasting pan in one layer only. Bake for 5 minutes, until evenly toasted. Let it set for sometime. Once cool, roughly chop the pecans and put aside. Note, if you like an additional punch to this ice cream, brush the pecans with thawed butter and dust with salt before you roast. Once the ice cream batter is carefully chilled, freeze in your ice cream maker as stated by the manufacturer's instructions. Once the ice cream has been made in the ice cream maker, it will be reasonably soft. Now you can fold in the chopped pecans. Place it in an airtight plastic jar and put in the freezer for minimum one hour; if possible put it for several hours. Makes 1 1/2 quarts.