Butter Pecan Ice Cream
Rarely will you find an ice cream parlor that doesn't have butter pecan on the menu, as it is the most popular flavor after chocolate, vanilla, and strawberry, and certainly the most popular ice cream with nuts. This recipe is easy to pull together and is packed with nutty, buttery flavor.
INGREDIENTS | YIELD: 1 QUART
- 1 cup chopped pecans
- 2 tablespoons butter
- 1 cup whole milk
- 1¾ cups brown sugar
- Pinch salt
- 3 egg yolks, beaten
- 2½ cups heavy cream
- 1 tablespoon vanilla extract
Sauté pecans in the butter in a medium skillet until aromatic and lightly browned. Set aside; do not drain any remaining butter.
Combine the milk, brown sugar, and salt in a medium saucepan, and warm over medium heat until sugar is dissolved. Do not allow to boil.
In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the eggs by adding half of the milk mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened.
Pour heavy cream into a large mixing bowl over an ice bath. Strain custard into the cream, stirring until cooled. Add vanilla extract and butter-pecan mixture. Stir, and place in refrigerator until thoroughly chilled, about 5 hours or overnight.
Once chilled, add to ice cream maker and follow manufacturer's instructions for freezing.