This Butter Pecan Ice Cream requires just 7 ingredients and 25 minutes! It's rich, creamy, and loaded with brown sugar and vanilla flavor and toasty pecans!
¾-1cupbrown sugaruse more or less according to your tastes
4egg yolks
1tablespoonvanilla extract
¼teaspoonsalt
1cuptoasted, chopped pecans
Instructions
Freeze ice cream maker bowl according to instructions.
Whisk cream, milk, sugar, and egg yolks in a large saucepan until smooth.
Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding.
Stir in vanilla and salt.
Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
Place in the ice cream maker and churn for 20 minutes or until a soft serve consistency. Add pecans in the last 5 minutes of churning or stir in at the end.
Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.
Video
Notes
*For a richer ice cream, you can use 2 cups of cream and 1 cup of milk.Tips:
When you cover with plastic wrap, be sure that the wrap is just touching the surface of the cream mixture. This helps prevent a skin from forming.
You can speed up the initial chilling process by placing the cream mixture into the freezer instead of the fridge. If you decide to freeze it instead, be sure to stir it every 10 minutes!
For a richer ice cream, you can use 2 cups of cream and 1 cup of milk instead of equal parts of each.
Toast the pecans! Toasting the nuts before adding them into the ice cream gives them a crunchier texture and brings out their buttery, nutty flavor.
Let it sit before serving. I recommend setting the ice cream out on the counter for 5-10 minutes before scooping and serving it for a creamier texture.
Storage:Homemade Butter Pecan Ice Cream will last wrapped tightly in the freezer for up to 3 months. When you're ready to serve, set the container out on the counter for 5-10 minutes to soften.