Butter Pecan Ice Cream

🧂 Ingredients

• 6 large egg yolks
• 6 tablespoons butter
• 1 cup brown sugar
• ¼ teaspoon kosher salt
• 2 cups heavy cream
• 2 cups whole milk
• 1 teaspoon pure vanilla extract
• 1 cup pecans
• 1 tablespoon unsalted butter

  melted + 1/2 tsp. kosher salt for roasting the pecans

Instructions

• 1 In a medium-sized heat-safe bowl, whisk together the egg yolks until well
  blended. Set aside.
• 2 Fill a large bowl half-way with ice. Set a medium-sized metal bowl into the ice
  and pour the cream into it. Set a medium-mesh sieve on top. Set aside.
• 3 In a medium thick-bottomed saucepan with high sides, melt the butter over medium
  heat, stirring constantly, until it just begins to brown. Add the brown sugar
  and salt. It will be very thick and sludge-like. Stir until the sugar completely
  melts, until it looks thick and silky.
• 4 Very slowly add the milk, stirring to incorporate. It will spit and foam up
  initially. Heat until all the sugar is completely dissolved. Do not let mixture
  boil or it may curdle.
• 5 Slowly pour half of the milk and sugar mixture into the eggs, whisking
  constantly to incorporate. Then add the warmed egg mixture back into the
  saucepan with the remaining milk sugar mixture.
• 6 Stir the mixture constantly over medium heat with a wooden or heatproof rubber
  spatula, scraping the bottom as you stir, until the mixture thickens and coats
  the spatula, about 5-7 minutes. Your kitchen should smell like a caramel factory
  now. :)
• 7 Pour the custard through the sieve and stir it into the cream. Add vanilla and
  stir until cool over the ice bath. Chill the mixture very thoroughly in the
  refrigerator.
• 8 While the mixture is chilling, preheat the oven to 350° F. In a medium bowl,
  combine melted butter and pecans, stirring to coat. Lay out the buttered pecans
  on a roasting pan in a single layer. Sprinkle with kosher salt. Bake for 6
  minutes, until lightly toasted. Let cool. Once cool, roughly chop the pecans and
  set aside.
• 9 Once the ice cream mixture is thoroughly chilled, freeze in your ice cream maker
  according to the manufacturer’s instructions.
• 10 Once the ice cream has chilled and formed in the ice cream maker, and while
  still fairly soft, fold in the chopped pecans.
• 11 Transfer ice cream to a freezer-safe container with a lid, and place in the
  freezer for a few hours. If it has been frozen for more than a day, you may need
  to let it sit at room temperature for a few minutes to soften before serving.

Nutrition Info