Butter Pecan Ice Cream
Butter Pecan Ice Cream Prep time: 5 hours Active: 20 minutes
Yields:1 quart
7 large egg yolks 8 Tbsp butter 1 1/3 cup brown sugar 1/4 teaspoon salt 2 cups heavy cream 2 cups half and half 1 teaspoon vanilla 1 cup pecans
Special Equipment: Ice Cream Maker
- Pour the heavy cream into a bowl set in a larger bowl of ice and set a medium-mesh sieve on top. Set aside.
- In a heavy-bottomed saucepan on medium heat, melt 6Tbls of the butter (I like European butter but any is fine) stirring constantly, until it just begins to brown. Add 1 cup of brown sugar and salt. Stir until the sugar completely melts.
- Add the milk, stirring to incorporate and heat until sugar is completely dissolved. It will bubble up initially, so use a pan that is tall enough. Do not let the mixture boil.
- Whisk the eggs and then slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate. Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.
- Stirring constantly over medium low heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 3-5 minutes or 170 to 175°F on an instant-read thermometer
- Pour the custard through the sieve and stir it into the cream. Add vanilla and stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator covered with plastic wrap laid right on the mixture so it doesn’t form a skin. At least 3 hours
- Melt the butter in a pan with pecans, add 1/3 cup of brown sugar, stirring constantly. Melt the sugar completely and cook for another 1 or 2 minutes. Cool the nuts for at least 45 minutes.
- Once the ice cream mixture is thoroughly chilled, put in your ice cream maker and process 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 in the last five minutes. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If your ice cream is hard you may need to let it sit at room temperature for a few minutes to soften before serving.
