Butter Pecan Ice Cream Recipe: Creamy Delight!

by Anne Carter

New Recipe

Course: Dessert Cuisine: American Prep Time: 15 minutes  Cook Time: 10 minutes  Freezing time: 5 hours Total Time: 5 hours  25 minutes  Calories: 437kcal Author: Anne Carter

Butter Pecan Ice Cream Recipe

– Ice Cream Maker – Medium Saucepan – Whisk – Knife


Ice Cream Base – 2 cups heavy cream – 1 cup whole milk – 4 egg yolks – ¾ cup brown sugar – 1 teaspoon vanilla extract – ⅛ teaspoon salt


Buttered Pecans – ¼ cup salted butter – 1 cup roughly chopped pecans


1. Heat cream, milk, salt, and brown sugar in a saucepan until hot but not boiling. 2. Whisk egg yolks until light, then gradually add hot liquid to temper. 3. Combine tempered yolks with the hot liquid in the saucepan.


4. Cook and stir until mixture reaches 170°F or coats the back of a spoon. 5. Remove from heat, add vanilla, cool over ice bath, then chill in the fridge. 6.  Melt butter in a skillet, toast pecans for 3-5 minutes, and let cool.


7.  Pour chilled ice cream base into an ice cream maker and churn for 20-30 minutes. 8. In the last few minutes of churning, add cooled pecans and browned butter. Freeze ice cream for at least 4 hours before serving.


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