Heavenly Butter Pecan Ice Cream (#2063)
Desserts Ice Creams
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- 6 large Egg Yolks
- 6 tablespoons Butter
- 1 cup Brown Sugar
- 1/4 tsp Salt
- 2 cups Heavy Whipping Cream
- 2 cups Milk, Whole
- 1 tsp Vanilla Extract
- 1 cup Pecans
- In a medium sized heat-safe bowl (metal, ceramic, or glass), whisk together the egg yolks until well blended.
- Set aside.
- Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.
- Set aside.
- In a medium thick-bottomed saucepan on medium heat, melt the butter cook it, stirring constantly, until it just begins to brown.
- Add the brown sugar and salt. Stir until the sugar completely melts.
- Slowly add the milk, stirring to incorporate.
- It will foam up initially, so make sure you are using a pan with high enough sides.
- Heat until all of the sugar is completely dissolved.
- Do not let boil or the mixture may curdle.
- Whisk in hand, slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate.
- Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.
- Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5 to 7 minutes.
- Pour the custard through the sieve and stir it into the cream.
- Add vanilla and stir until cool over the ice bath.
- Chill mixture thoroughly in the refrigerator.
- While the mixture is chilling, preheat the oven to 350°f.
- Lay out the pecans on a roasting pan in a single layer.
- Bake for 6 minutes, until lightly toasted.
- Let cool.
- Once cool, roughly chop the pecans and set aside.
- Note, if you want an extra punch to this ice cream, brush the pecans with melted butter and sprinkle with salt before roasting.
- Once the ice cream mixture is thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.
- Once the ice cream has been formed in the ice cream maker, it will be fairly soft.
- Fold in the chopped pecans.
- Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours.
- If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.