Butter-Pecan Ice Cream

The chopped pecans in the beginning add a nutty flavor but are removed to make the ice cream smooth and consistent. The best pecans that are glazed with brown sugar are added at the end. Makes about 1 quart.


1 1/2 cups pecans
2 Tbs. unsalted butter
2 Tbs. plus 2/3 cup firmly packed dark brown sugar
1 1/2 cups heavy cream
1 1/2 cups milk
4 egg yolks
Pinch of salt
1 tsp. vanilla extract


1. Coarsely chop the pecans in a food processor.
2. In a small skillet melt the butter over medium heat and add half the pecans. Toast the pecans until fragrant, about 3 minutes.
3. Sprinkle the pecans with 2 tablespoons brown sugar and cook until the sugar forms a glaze.
4. Scrape the pecans onto a parchment lined sheet pan and let cool.
5. Place the remaining pecans in a saucepan and toast them by themselves over medium heat until golden, about 3 minutes.
6. Add the cream, milk, and 2/3 cup brown sugar. Cook until the mixture is hot and the sugar is dissolved. Remove from heat and let steep 15 minutes.
7. In a bowl whisk together egg yolks, and salt. Whisk in the milk mixture in thirds then return to the pan.
8. Cook over medium heat until thickened, about 5 minutes.
9. Strain into a bowl, discard the pecans, and refrigerate until cold, at least a few hours.
10. Stir in the vanilla and process in an ice cream machine according to the manufacturer's instructions. When the ice cream is nearly frozen add in the glazed butter pecans and let them get mixed in.
11. For a firm texture transfer to containers and freeze overnight.

Author: Rachael Daylong

Site Map
Published by Starsol