Butter Pecan Ice cream

By Lacey Newlin - Lacey's Pantry

Total Time: 4 hours

Yields: 1 1/2 Quarts

  • Ice cream base:
  • 6 large egg yolks
  • 6 tablespoons unsalted butter
  • 1 cup brown sugar
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • Pecans:
  • 1 cup pecans
  • 1 tablespoon unsalted butter
  • Pinch salt
  • Instructions:
  • In a medium sized heat-safe bowl, whisk together the egg yolks until well blended. Add brown sugar and salt and mix until incorporated. Set aside.
  • Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top. Set aside.
  • In a medium, heavy-bottomed saucepan on medium heat, melt the butter and cook it, stirring constantly, until it just begins to brown.
  • Slowly add the milk, stirring to incorporate. It will foam up initially, so make sure you are using a pan with high enough sides. Do not let boil or the mixture may curdle.
  • To temper the eggs, slowly pour half of the milk and butter mixture into the eggs, whisking constantly to incorporate.

Then add the warmed egg mixture back into the saucepan with the remaining milk and butter mixture.

  • Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.
  • Add vanilla and stir until cool over the ice bath. Chill thoroughly in the refrigerator. 
  • While the mixture is chilling, preheat the oven to 350°F. Melt 1 tablespoon of butter. Toss with pecans and a pinch of salt. Spread pecans out on a rimmed baking sheet and bake at 350°F for 10 minutes, until the pecans are lightly toasted. Set aside to cool. Once cool, roughly chop the pecans and set aside.
  • Once the ice cream mixture is thoroughly chilled, churn in your ice cream maker according to the manufacturer’s instructions.
  • Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the chopped pecans.
  • Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.