Buttered Pecan Ice Cream – So Rich & Creamy!

The allure of homemade ice cream is undeniable. With each scoop, you experience a creamy, dreamy texture that store-bought brands often fail to replicate. The joy of crafting your own ice cream allows you to experiment with flavors, control the quality of ingredients, and customize sweetness levels to suit your taste. Among the myriad of delightful ice cream flavors, Buttered Pecan Bliss Ice Cream stands out as a rich, decadent treat that marries the crunchy nuttiness of pecans with the smoothness of a custard base. This indulgent dessert not only satisfies your sweet tooth but also evokes a sense of nostalgia, reminiscent of warm summer evenings spent indulging in frozen delights.

Buttered Pecan Ice Cream – So Rich & Creamy!

Indulge in the creamy goodness of homemade Buttered Pecan Bliss Ice Cream! This recipe offers a delightful combination of crunchy, toasted pecans and a rich custard base, enhanced with unsalted butter and brown sugar. Easy to make, it's perfect for any occasion, from BBQs to cozy nights in. Elevate your dessert game and impress friends and family with this heavenly treat that balances sweetness and nuttiness in every scoop. Get ready to enjoy a spoonful of bliss!

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Ingredients

1 cup pecans, chopped

½ cup unsalted butter

1 cup brown sugar, packed

2 cups heavy cream

1 cup whole milk

¾ cup granulated sugar

1 teaspoon pure vanilla extract

½ teaspoon salt

6 large egg yolks

Instructions

Toast the Pecans:

In a skillet over medium heat, melt 2 tablespoons of the butter. Add the chopped pecans and sauté for about 5-7 minutes until they are toasted and fragrant. Keep stirring to avoid burning. Set aside to cool.

Make the Buttered Pecan Mixture:

In the same skillet, melt the remaining butter over medium heat. Add the brown sugar and stir until dissolved. Allow it to cook for another minute, then fold in the toasted pecans. Remove from heat and set it aside to cool.

Prepare the Ice Cream Base:

In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and salt. Heat the mixture over medium heat, stirring until the sugar dissolves and the mixture is warm but not boiling.

Temper the Egg Yolks:

In a separate bowl, whisk the egg yolks. Slowly pour about half of the warm cream mixture into the egg yolks while whisking continuously to temper the eggs. This prevents them from scrambling.

Combine and Thicken:

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (approximately 8-10 minutes). Do not let it boil.

Cool and Mix:

Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a bowl (this step ensures a silky texture). Allow it to cool to room temperature, then stir in the cooled buttered pecan mixture.

Chill:

Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours, or overnight, until it is completely chilled.

Churn and Freeze:

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually around 20-25 minutes. During the last few minutes of churning, add any extra toasted pecans for added texture.

Freeze:

Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm.

Serve:

Scoop the rich and creamy buttered pecan ice cream into bowls or cones, sprinkle with extra toasted pecans if desired, and enjoy this decadent treat!

Prep Time: 20 mins | Total Time: 12 hours | Servings: 6-8