Butter Pecan Ice Cream
Ingredients
- 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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Gather all ingredients.
- Melt butter in a small skillet over medium heat. Cook and stir pecans in hot butter until lightly browned and fragrant, 3 to 5 minutes. Set aside.
- Whisk eggs in a large bowl; set aside.
- Combine half-and-half and brown sugar in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into eggs, whisking constantly. Return custard to the saucepan and cook, stirring occasionally, until mixture thickens enough to coat the back of a spoon. The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line. Remove from heat and stir in cream, pecans, and vanilla; allow mixture to cool slightly.
- Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 30 minutes. Serve or transfer to an airtight container and freeze until desired consistency.
- Serve and enjoy!
Source
Original recipe: View Original