Butter Pecan Ice Cream
Indulge in a bowl of homemade Butter Pecan Ice Cream, featuring a rich, creamy texture and delightful crunch of toasted pecans, perfect for any occasion.
Ingredients
Custard Base
- 2 cups heavy cream Adds richness and a velvety texture.
- 1 cup whole milk Contributes additional creaminess.
- 3/4 cup light brown sugar Offers a subtle caramel flavor.
- 1/4 cup white granulated sugar Balances flavors and adds sweetness.
- 4 large egg yolks Provides structure and richness.
- 1 teaspoon vanilla extract Infuses aromatic flavor.
- 1/2 teaspoon almond extract Optional, adds a hint of nutty flavor.
- 1/4 teaspoon salt Enhances sweetness.
- 1/2 teaspoon cinnamon Optional, adds warmth and depth.
Toasted Pecans
- 1/2 cup chopped pecans Provides a crunchy texture.
- 2 tablespoons butter Used for toasting the pecans.
- 1 tablespoon sugar Helps in caramelizing the pecans.
- 1/4 teaspoon salt Enhances flavor balance for toasting.
Instructions
Preparation
- In a mixing bowl, whisk together heavy cream, whole milk, light brown sugar, white granulated sugar, egg yolks, vanilla extract, almond extract, salt, and cinnamon until well combined.
Cooking
- In a skillet, melt butter over medium heat and add chopped pecans, sugar, and salt. Stir until pecans are golden and fragrant.
Churning and Serving
- Pour the custard mixture into the ice cream maker and churn according to the manufacturer's instructions. In the last few minutes, add the toasted pecans. Once churned, transfer to a container and freeze until firm before serving.
Notes
Keep an eye on toasted pecans to prevent burning. Chill custard completely before churning for the best texture.