Homemade Butter Pecan Ice Cream
Indulge in rich and creamy Butter Pecan Ice Cream with a satisfying crunch from toasted pecans, a delightful treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pecan halves
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 large egg yolks
Instructions
- Toast the pecans in a dry skillet over medium heat for 5-7 minutes.
- Combine heavy cream and whole milk in a saucepan and heat until steaming.
- Whisk together granulated sugar, egg yolks, and salt until pale and thick.
- Temper the egg mixture by gradually adding hot cream while whisking.
- Cook the mixture over medium heat until thickened, about 8-10 minutes.
- Remove from heat and stir in vanilla extract. Cool for 15-20 minutes.
- Churn the cooled mixture in an ice cream maker for 20-25 minutes.
- Add toasted pecans in the last few minutes of churning.
- Freeze in an airtight container for at least 4 hours before serving.
Notes
For variations, try swapping sugar for maple syrup or adding chocolate ganache swirls.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 75mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: ice cream, dessert, butter pecan, homemade ice cream, summer treat