Best Butter Pecan Ice Cream Ever Recipe

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Best Butter Pecan Ice Cream Ever
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Ingredients
8
Count
Nutrition
760
Calories
Total time
270
Minutes
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Ingredients:

  • 6 large egg yolks
  • 6 tbsp butter
  • 1/4 tsp salt
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 tsp vanilla
  • 1 cup pecans

Directions:

  1. In a medium sized heat-safe bowl (metal, ceramic, or glass), whisk together the egg yolks until well blended. Set aside.
  2. 2 Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top. Set aside.
  3. 3 In a medium thick-bottomed saucepan on medium heat, melt the butter cook it, stirring constantly, until it just begins to brown. Add the brown sugar and salt. Stir until the sugar completely melts.
  4. 4 Slowly add the milk, stirring to incorporate. It will foam up initially, so make sure you are using a pan with high enough sides. Heat until all of the sugar is completely dissolved. Do not let boil or the mixture may curdle.
  5. 5 Whisk in hand, 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. 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.
  7. 7 Pour the custard through the sieve and stir it into the cream. Add vanilla and stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.
  8. 8 While the mixture is chilling, preheat the oven to 350°F Lay out the pecans on a roasting pan in a single layer. Bake for 6 minutes, until lightly toasted. Let cool. Once cool, roughly chop the pecans and set aside. Note, if you want an extra punch to this ice cream, brush the pecans with melted butter and sprinkle with salt before roasting.
  9. 9 Once the ice cream mixture is thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.
  10. 10 Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the chopped pecans. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several 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 it before serving.
  11. Makes 1 1/2 quarts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 760.41 Kcal (3184 kJ)
Calories from fat 544.34 Kcal
% Daily Value*
Total Fat 60.48g 93%
Cholesterol 272.96mg 91%
Sodium 229.68mg 10%
Potassium 446.83mg 10%
Total Carbs 47.33g 16%
Sugars 41.32g 165%
Dietary Fiber 3.55g 14%
Protein 13.84g 28%
Vitamin C 0.8mg 1%
Vitamin A 0.1mg 5%
Iron 2.5mg 14%
Calcium 216mg 22%
Amount Per 100 g
Calories 289.22 Kcal (1211 kJ)
Calories from fat 207.04 Kcal
% Daily Value*
Total Fat 23g 93%
Cholesterol 103.82mg 91%
Sodium 87.36mg 10%
Potassium 169.95mg 10%
Total Carbs 18g 16%
Sugars 15.72g 165%
Dietary Fiber 1.35g 14%
Protein 5.26g 28%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 5%
Iron 1mg 14%
Calcium 82.2mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.5
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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