Butter Pecan Ice Cream

Homemade butter pecan ice cream with toasted pecans and caramel.

Ingredients

• 2.00 cup heavy cream
• 1.00 cup whole milk
• 0.75 cup sugar
• 4.00 l arge egg yolks
• 2.00 tsp vanilla extract
• 0.25 tsp salt
• 1.00 cup pecans
• 3.00 tbsp butter
• 2.00 tbsp brown sugar

Instructions

1. 1

   Toast pecans in butter and brown sugar over medium heat until caramelized, about 5 minutes.

2. 2

   Cool and roughly chop.

3. 3

   Whisk egg yolks with sugar until pale.

4. 4

   Heat milk and cream until steaming.

5. 5

   Slowly whisk hot cream into egg yolks to temper.

6. 6

   Return to pan and cook over medium heat, stirring, until custard coats a spoon.

7. 7

   Strain through a sieve.

8. 8

   Add vanilla and salt.

9. 9

   Chill completely.

10. 10

    Churn in ice cream maker according to directions.

11. 11

    Fold in candied pecans during last few minutes of churning.

12. 12

    Freeze until firm.

Nutrition Facts

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