Butter Pecan Ice Cream
Total Time
1 hr 5 mins
Prep Time
45 mins
Cook Time
20 mins
Rating
4.5 out of 5 stars
(4)
Ingredients
1 quart
- 1 cup packed light brown sugar (220 g)
- ½ cup water (125 ml)
- ⅛ teaspoon salt (0.13 teaspoon)
- 2 large eggs
- 2 tablespoons unsalted butter
- 1 cup whole milk (244 ml)
- 1 teaspoon vanilla extract
- 1 cup heavy cream (238 ml)
- 1 cup chopped toasted pecans (99 g)
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Preparation
Step 1
Combine the brown sugar, water, and salt in a saucepan and bring to a boil, stirring to dissolve the sugar. Boil the syrup for 2 minutes.
Step 2
Meanwhile, beat the eggs together in a medium bowl. Slowly beat in the syrup.
Step 3
Cook in a double boiler over, not in, boiling water, stirring constantly, until the mixture reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Add the unsalted butter and stir until melted. Strain into a medium bowl and refrigerate until cold.
Step 4
Add the whole milk and vanilla extract and mix well to combine.
Step 5
Beat the heavy cream until soft peaks form. Fold it into the egg mixture.
Step 6
Pour into an ice cream maker and freeze according to the manufacturer's directions. Fold in the chopped pecans before transferring ice cream to a container.
Step 7
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Chef's notes
Nutritional values are based on the whole recipe
