Description
Perfection on a spoon: a decadent ice cream recipe complete with pecans, butter, and brown sugar.
Ingredients
Scale
- 4 large eggs
- 3 cups half-and-half*
- 1 1/2 cups brown sugar
- 1 cup heavy cream*
- 2 teaspoons vanilla
- 2 tablespoons butter**
- 1 1/2 cup pecans***
Instructions
- Beat your eggs in a small bowl.
- Add the half-and-half and the brown sugar to a large saucepan. Stirring constantly, heat the mixture to 160 degrees, or until the mixture starts letting off steam.
- Whisk your eggs continuously while adding two cups of the half-and-half mixture until combined. Add this mixture back into your saucepan, again whisking continuously.
- Keep whisking until the mixture comes back to 160 degrees, or until it lightly coats the back of a metal spoon.
- Strain your mixture into a large bowl. Add the heavy cream and vanilla and stir. Cover and refrigerate your bowl right away. Keep refrigerated overnight or for at least six hours.
- In the meantime, melt your butter in a skillet over medium low heat. Coarsely chop your pecans and add them to your melted butter. Roast your pecans until there’s a nice roasted aroma coming from your pan. I like mine a little well done, so I take the pan off the heat at the first whiff of “pleasantly charred.” Cool to room temperature.
- Process your cream through an ice cream maker as directed, adding the nuts in for the last five minutes or folding them in afterward.
- Line a loaf pan with parchment paper and scoop in your finished ice cream. Chill for 2-4 hours before enjoying.
Notes
Adapted from Taste of Home.
*Could you instead make this recipe with 1 1/2 cups whole milk and 2 1/2 cups heavy cream? I don’t see why not.
**I’m intrigued by the idea of salted butter here.
***Add more if you want. It’s your ice cream.
Keywords: ice cream, butter pecan, pecan, dessert, butter, sweets, sugar, brown sugar, eggs, creamery