A rich and creamy custard-based ice cream, featuring brown sugar and pecans which give it a nutty caramel flavor with a delicious crunch. The perfect treat for your holiday picnics and cookouts.
Ice cream is a favorite dessert with me and my family. Growing up many of us said, “Forget the cake, Mom. We just want ice cream for our birthday.”
The only thing that makes ice cream with friends and family better, is making it yourselves. It’s way better than store-bought and after the hours invested in making it, it always tastes three times better.
Yes, if you’ve never made homemade ice cream, I’m not going to lie; it’s a time intensive process. But it’s also fun, rewarding, and great activity to do with family on a long weekend.
If you are looking for ways to streamline the process, I recommend making the custard mixture the day before and letting it chill overnight. Chilling the hot custard mixture can take time, and everyone may get less impatient if it’s done while sleeping.
Other than that, stock up on ice and rock salt and enjoy the process!
This homemade butter pecan ice cream gets its rich and creamy texture from egg yolks tempered with a hot cream mixture. It sounds complicated, but I promise it is not.
Homemade Butter Pecan Ice Cream
Yield: approximately 3 quarts (Serving size: 1 cup)
6 egg yolks
2 cups of brown sugar divided
2 cups of heavy cream
4 cups of whole milk
3/4 cup of whole pecans
1 tablespoon of butter
- In a large bowl, whisk together the eggs and ½ cup of the brown sugar until they are fluffy. Set aside. In a 6 quart heavy stockpot, whisk together the heavy cream, whole milk and 1 and ½ cups brown sugar. Heat over medium heat, stirring frequently, until the sugar is dissolved and the mixture is barely simmering.
- Gradually pour the hot milk mixture into the egg yolks, whisking continuously to temper them. Return the mixture to the pot and continue to cook over low heat until the mixture thickens slightly and reaches about 170°F. Remove from the heat and let cool. Pour into a container and refrigerate 4 hours or until completely chilled.
- Meanwhile, toast the pecans. In a small skillet, melt the butter over medium high heat. Add the pecans and toast them for about 4 or 5 minutes or until lightly browned and fragrant. Remove from the skillet and let them cool completely. Coarsely chop them, if desired.
- Pour the chilled custard mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Stir in the pecans immediately after freezing in the ice cream maker. Let the ice cream continue to harden in the freezer for another few hours before serving.