This recipe is for a rich, creamy homemade butter pecan ice cream, characterized by its smooth, luscious base and abundant pieces of toasted, buttery pecans. The image visually captures the essence of this indulgent dessert: scoops of pale, off-white ice cream are nestled in clear glass mugs, showcasing the delightful texture and the numerous specks of dark brown pecans distributed throughout. A sprinkle of extra chopped pecans on top adds a final flourish and promises a satisfying crunch with every spoonful. This recipe aims to achieve that classic balance of sweet and nutty flavors, with the distinct aroma and taste of browned butter infusing both the ice cream base and the pecans themselves. It’s a comforting and elegant dessert, perfect for any occasion.
Ingredients:
For the Buttered Pecans:
- 1 cup (about 100g) pecan halves or large pieces
- 2 tablespoons unsalted butter
- ⅛ teaspoon salt
For the Ice Cream Base:
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- ¾ cup (150g) granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 4 large egg yolks
Equipment:
- Medium saucepan
- Whisk
- Wooden spoon or rubber spatula
- Large bowl
- Fine-mesh sieve
- Ice bath (larger bowl filled with ice and a little water)
- Airtight container for storing ice cream
- Ice cream maker
- Frying pan or skillet for pecans
Instructions:
Part 1: Prepare the Buttered Pecans
- Toast Pecans: In a medium-sized frying pan or skillet, melt 2 tablespoons of unsalted butter over medium heat.
- Add the pecan halves or pieces to the melted butter.
- Cook, stirring frequently, for 5-7 minutes, or until the pecans are lightly toasted, fragrant, and a rich golden brown. Be careful not to burn them, as they can go from toasted to burnt very quickly.
- Remove the pan from the heat and immediately sprinkle the toasted pecans with ⅛ teaspoon of salt. Stir to combine.
- Spread the buttered pecans in a single layer on a plate lined with parchment paper or a small baking sheet. Allow them to cool completely. Once cool, roughly chop about half of the pecans into smaller pieces; leave the other half in larger pieces for varied texture in the ice cream. Set aside.
Part 2: Make the Custard Ice Cream Base
- Warm Cream and Milk: In a medium saucepan, combine the heavy cream, whole milk, ½ cup of the granulated sugar, and ¼ teaspoon of salt. Heat over medium heat, stirring occasionally, until the mixture is hot and steamy, and small bubbles form around the edges of the pan. Do not let it boil.
- Temper Egg Yolks: In a separate large bowl, whisk the 4 egg yolks with the remaining ¼ cup of granulated sugar until light in color and slightly thickened.
- Combine Hot Mixture with Yolks (Tempering): This is a crucial step to prevent the eggs from scrambling. Slowly and gradually, ladle about ½ cup of the hot cream mixture into the egg yolk mixture, whisking constantly and vigorously. This slowly brings the temperature of the egg yolks up.
- Once the egg yolks are tempered, slowly pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream mixture, whisking constantly.
- Cook the Custard: Reduce the heat to low. Cook the custard, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens enough to coat the back of the spoon (it should leave a clear trail when you run your finger across it). This usually takes about 8-12 minutes. Do not let it boil. The temperature should reach approximately 175-180°F (79-82°C).
- Strain the Custard: Immediately remove the saucepan from the heat. Pour the hot custard mixture through a fine-mesh sieve into a clean bowl. This step removes any small bits of cooked egg or impurities, ensuring a smooth ice cream base.
- Cool the Custard: Set the bowl of strained custard into an ice bath (a larger bowl filled with ice and a little water). Stir the custard occasionally until it cools down completely, typically around 30-45 minutes. This rapid cooling prevents bacterial growth and improves the texture of the ice cream.
- Add Vanilla: Once the custard is fully chilled, stir in the 1 teaspoon of vanilla extract.
- Chill Thoroughly: Cover the bowl of custard with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to chill thoroughly. A very cold base is essential for proper churning in the ice cream maker.
Part 3: Churn the Ice Cream
- Churn in Ice Cream Maker: Pour the chilled custard base into your ice cream maker bowl. Follow the manufacturer’s instructions for churning. This typically takes 20-30 minutes, or until the ice cream reaches the consistency of soft-serve.
- Add Pecans: During the last 5 minutes of churning, add the cooled, buttered pecans to the ice cream maker. Allow them to mix in evenly.
Part 4: Freeze and Serve
- Transfer to Container: Transfer the soft-serve consistency ice cream to an airtight freezer-safe container.
- Final Freeze (Ripening): Cover the container tightly and freeze for at least 4-6 hours, or until the ice cream is firm enough to scoop. This final freezing process is called “ripening” and improves the texture and scoopability of the ice cream.
- Serve: When ready to serve, scoop the homemade butter pecan ice cream into glasses or bowls. You can garnish with a few extra chopped pecans on top for visual appeal and added crunch.
- Store any leftover ice cream in the airtight container in the freezer. It will maintain its best quality for up to 1-2 weeks. Enjoy the rich, nutty, and creamy indulgence of your homemade butter pecan ice cream!