My Favorite Butter Pecan Ice Cream

Ingredients

• 1/2 cup Unsalted Butter (for browning, cut into pieces)
• 2 cups Heavy Cream (full‑fat for richness)
• 2 cups Whole Milk (cold)
• 3/4 cup Brown Sugar (packed)
• 5 Egg Yolks (large, at room temperature)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1/2 teaspoon Salt (fine sea salt)
• 1 cup Pecan Halves (roughly chopped)
• 2 tablespoons Unsalted Butter (for toasting pecans)
• a pinch Salt (for toasted pecans)

Instructions

1. Brown the Butter

   Melt 1/2 cup unsalted butter in a saucepan over medium heat, stirring constantly until the milk solids turn golden brown and give a nutty aroma.

   Time: PT5M

2. Whisk Egg Yolks

   In a mixing bowl, whisk the 5 egg yolks until they become slightly lighter in color, about 2 minutes.

   Time: PT2M

3. Combine Butter and Brown Sugar

   Add the 3/4 cup packed brown sugar to the browned butter and stir until the sugar dissolves and the mixture is smooth.

   Time: PT2M

4. Add Milk and Cream

   Slowly pour the cold whole milk and heavy cream into the saucepan, stirring constantly to avoid splatter. Heat gently until the mixture just begins to steam.

   Time: PT5M

5. Temper the Egg Yolks

   Gradually whisk about 1 cup of the hot cream mixture into the beaten yolks to raise their temperature without cooking them.

   Time: PT2M

6. Cook the Custard

   Return the tempered yolk mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (8‑10 minutes). Do not let it boil.

   Time: PT10M

7. Season the Custard

   Stir in 1/2 teaspoon salt and 1 teaspoon vanilla extract until fully incorporated.

   Time: PT1M

8. Strain and Chill

   Pass the custard through a fine mesh sieve into a clean bowl, then press plastic wrap directly onto the surface. Cover and refrigerate until completely cold, at least 4 hours or overnight.

   Time: PT2M

9. Prepare Ice‑Cream Machine

   If your machine requires a frozen insert, place it in the freezer now (minimum 4 hours).

   Time: PT5M

10. Churn the Ice Cream

    Pour the chilled custard into the ice‑cream machine and churn according to the manufacturer’s instructions (about 30 minutes) until it reaches a soft‑serve consistency.

    Time: PT30M

11. Toast Pecans

    While the ice cream churns, melt 2 tablespoons butter in a skillet over medium heat, add 1 cup pecan halves, and toast, stirring frequently, until golden and fragrant (2 minutes). Sprinkle with a pinch of salt.

    Time: PT2M

12. Add Pecans to Ice Cream

    When the ice cream is soft‑serve, transfer it to a large container, fold in the toasted pecans, and mix gently for 2 minutes.

    Time: PT2M

13. Freeze to Firm Up

    Cover the container and place the ice cream in the freezer for about 1 hour to firm up before serving.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

20g

Fat

18g

Fiber

1g