Description
Rich, creamy butter pecan ice cream made with toasted pecans, a brown sugar custard base, and a hint of vanilla. Perfect for any dessert lover!
Ingredients
Scale
- 1 tablespoon butter
- ⅓ cup chopped pecans
- 2 large eggs
- 1 ½ cups half-and-half cream
- 1 cup brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Toast pecans in butter over medium heat until fragrant. Set aside.
- Whisk eggs in a large bowl. Heat half-and-half and brown sugar until simmering, then temper into eggs.
- Cook the custard base until thickened and coats the back of a spoon.
- Stir in heavy cream, vanilla, and toasted pecans. Chill for at least 4 hours.
- Freeze the custard in an ice cream maker according to manufacturer instructions.
- Store in an airtight container in the freezer for 2–4 hours before serving.
Notes
- For extra crunch, add more toasted pecans during churning.
- Use dark brown sugar for a richer caramel flavor.
- Let ice cream sit at room temperature for 5–10 minutes before scooping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 240
- Sugar: 22g
- Sodium: 40mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg