Butter Pecan Ice Cream Recipe
User Reviews
5
Butter Pecan Ice Cream Recipe
Description
Butter Pecan Ice Cream begins by gently roasting pecan pieces in butter until lightly toasted, developing their flavor and aroma. Simultaneously, a custard base is prepared by heating half and half with brown sugar, then tempering whisked eggs before cooking the mixture until it thickens enough to coat the back of a spoon. Heavy cream and vanilla are added for richness and flavor balance.
The custard is cooled thoroughly over an ice bath and refrigerated for several hours or overnight to ensure the ice cream churns properly. Once chilled, the custard is combined with the toasted pecans and churned in an ice cream machine, resulting in creamy, smooth ice cream with evenly distributed pecan pieces. Freezing the churned ice cream for at least two hours before serving firms the texture.
This recipe needs precise temperature control to avoid curdling the eggs and to achieve a perfect custard base. The ice cream maker used requires pre-freezing the bowl overnight. The recipe yields portions of roughly two scoops, and the product stores well in the freezer.
Ingredients
- 1 tbsp butter
- ½ cup pecan pieces
- ¾ cup light brown sugar tightly packed
- 1 ⅔ cups half and half
- 2 egg whisked
- ⅓ cup heavy whipping cream
- 1 tsp vanilla extract
- pinch salt optional, sea salt
Instructions
- Depending on your ice cream machine, you may need to first place your ice cream bowl in the freezer overnight.
- First, add butter and pecan pieces to a skillet over low heat. Cook for 4 to 5 minutes or until light roasted. Stir occasionally to prevent burning. Place on paper towel to soak up the excess butter and fully cool down.
- In a large skillet, add half and half. Heat until warm, but not yet boiling. Then, add in brown sugar. Stir until sugar has dissolved.
- Add whisked eggs to a bowl. Very slowly pour ½ cup of the heated half and half mixture into the whisked eggs. Quickly whisk to prevent curdling.
- Then, pour this egg mixture into the skillet. Continue whisking over low heat until warm, but not yet boiling. Cook until mixture coats the back of a spoon. See photos above for reference. Turn off heat.
- Add ice cubes to a large mixing bowl. Place a smaller mixing bowl on top of the ice cubes.
- Pour the skillet mixture into the smaller mixing bowl. Stir for 1 minute.
- Add in heavy whipping cream and vanilla. Stir to combine.
- Place plastic wrap onto the surface of the ice cream custard. Place bowl in fridge for at least 4 hours, up to overnight.
- Once chilled, remove plastic wrap. Pour custard mixture into the frozen ice cream maker bowl. Make according to ice cream maker instructions.
- Once ice cream texture is achieved, turn off machine. Stir in toasted pecans.
- Transfer to a freezer safe bowl or pan. Freeze for at least 2 hours. Serve!
Notes
- Pre-freeze the ice cream maker bowl overnight for proper churning.
- Temper eggs slowly by adding warm custard gradually while whisking to avoid curdling.
- Cool the custard thoroughly before churning in the ice cream maker; refrigerate for at least 2 hours or overnight.
- Use an ice cream machine for best results; hand-freezing methods are not recommended.
- Store ice cream in the freezer for at least 2 hours before serving to achieve proper firmness.
- One serving approximates two scoops.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 48g | 16% |
| Protein | 8g | 16% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 147mg | 49% |
| Sodium | 132mg | 6% |
| Potassium | 295mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 862IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 178mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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