Homemade Butter Pecan Ice Cream
Are you tired of buying pre-made ice cream that is loaded with preservatives and artificial flavors? Why not make your own homemade butter pecan ice cream? Here are some benefits to consider:
Healthier Ingredients
When you make your own ice cream, you have control over the ingredients. You can use fresh cream and milk, real vanilla extract, and natural sweeteners like honey or maple syrup. By skipping the additives and preservatives commonly found in store-bought ice cream, you’ll be able to indulge in a treat without feeling guilty.
Customizable Flavor
With homemade ice cream, you can experiment with different flavors and adjust them to your liking. For example, if you prefer a more caramel-like flavor, you can increase the amount of brown sugar in the recipe. If you love nuts, you can add more pecans. The possibilities are endless!
Fun Activity
Making ice cream from scratch can be a fun activity to do with family and friends. It’s a great way to bond over a shared love of food and creativity. Plus, everyone gets to enjoy the delicious end product together.
Cost-Effective
Buying all the ingredients to make your own ice cream may seem expensive at first, but in the long run, it can actually be cost-effective. You can make a larger batch and store it in your freezer for future enjoyment. Plus, you won’t have to keep buying new containers of ice cream every week.
Homemade Butter Pecan Ice Cream
Ingredients
For the Custard:
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
For the Buttered Pecans:
- 1/4 cup unsalted butter
- 1 cup roughly chopped pecans
- 1/4 tsp salt
Instructions
For the Custard:
- In a large sauce pan, combine the heavy cream and milk. Heat over medium until the mixture just starts to bubble.
- In a large bowl, whisk together the egg yolks and sugars.
- Slowly pour 1/2 cup of your cream mixture into your egg yolks while whisking vigorously. Pour another 1 cup of your cream mixture, 1/2 cup at a time while whisking the whole time.
- Pour the egg mixture back into the sauce pan with the remaining cream, and continue to cook for about 5 minutes, or until the mixture thickens a bit. (You want it to be able to coat the back of a spoon)
- Pour the custard mixture through a strainer into a large bowl, and stir in the vanilla extract, and salt.
- Place the bowl over an ice bath in another bowl, and allow to set for about 10 minutes, stirring occasionally.
- Cover the bowl and place it in the fridge for at least 2 hours.
For the Buttered Pecans:
- Add the butter, pecans, and salt to a saute pan and heat over medium heat until the butter is melted, and the pecans are toasted. Stir the whole time.
- Strain out the butter. And set the pecans aside until they are cooled to room temperature.
For the Ice Cream:
- Pour the custard mixture into your ice cream maker and run it according to the manufactures directions. Mine is about 30 minutes.
- Add in the buttered pecans, and run the ice cream maker for another 5 minutes, until they are mixed into the custard.
- Scoop the custard into a 1.5 to 2 quart pan and cover with plastic wrap or foil and place it in the freezer to harden for at least 6 hours, or overnight.
