When I picked up a big ole back of fresh-roasted pecans at the Jack and Jill Nut Shop in downtown Nashville, Indiana, I knew exactly where they’d end up: in my butter pecan ice cream. Well, minus the many nuts I ate between the store and home, that is. Roasted pecans and creamy, delicious homemade ice cream is a dangerous combination so make a much bigger batch than you think you’ll need.
I’ve made other ice cream recipes that I’ve found on the internet. Ones that don’t use cream, or steer towards lighter ingredients. And I’ve made them and they were ok. Just ok. This right here is the real deal. You want light you shouldn’t read on. This is the kind of ice cream you enjoy and love. If you need to, go for a walk after eating a bowl. But trust me, while you’re on that walk you’ll be thinking about this butter pecan ice cream.
Also try my chocolate peanut butter ice cream.
Butter Pecan Ice Cream
- 1/3 cup pecans chopped
- 1 tablespoon unsalted butter
- 2 eggs beaten
- 1 cup brown sugar
- 1 1/2 cups half-and-half
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Note: The day before making the ice cream place the maker bowl in your freezer to get it completely frozen.
- Place the pecans and butter in a small skillet over medium heat. Stirring constantly, cook until the nuts are just browned. Remove from heat.
- Place the eggs into a large bowl and whisk.
- In a small saucepan combine the brown sugar and half-and-half. Stir and bring to a boil over medium-high heat. Remove from heat.
- Gradually pour mixture into the eggs while whisking constantly.
- Pour mixture back into the saucepan over medium heat. Stirring often, cook until the mixture thickens, coating the back of a spoon.
- Remove from heat and stir in the heavy cream, vanilla and toasted pecans.
- Let cool slightly then pour into your ice cream maker and process according to the maker’s instructions.
Nutritional values are approximate.