Holiday - Dessert
Butter Pecan Ice Cream
Are you looking to escape the holiday rush? This Butter Pecan Ice Cream is just what you need!
Yields 8 Servings
Prep + Chill Time
15 mins
Cook Time
5 hrs 45 mins
Total Time
6 hrs
With its rich, creamy texture and delightful nutty flavor, it's the perfect treat to indulge in during those cozy winter nights. So grab a spoon, and savor the sweet moments of the season.
Ingredients
- 2 cups heavy whipping cream
- 1 cup whole milk
- 3/4 cup dark brown sugar
- 1/4 tsp salt
- 4 Dakota Layers egg yolks
- 1 tsp vanilla extract
- 1/4 cup salted butter
- 1 cup raw pecans, chopped (save a few for decorating)
Instructions
- Combine heavy whipping cream, milk, sugar and salt in a medium saucepan over medium heat. Stir with a wooden spoon until sugar dissolves. Remove from heat.
- Beat yolks in a medium bowl. Add ½ cup of cream mixture to yolks and stir until combined. Add yolk/cream mixture to saucepan with the rest of cream mixture and heat over medium-low heat until temperature reaches 170° F and mixture thickens or coats the back of a spoon. Run through a metal strainer into a separate bowl. Stir in vanilla extract. Let cool completely then transfer to refrigerator to chill for 1 hour.
- While mixture chills, melt butter in a large pan over medium heat. Add chopped pecans and stir for 4 minutes or until toasted and fragrant. Do not burn. Remove from heat and let cool completely.
- Add creamy mixture to an ice cream maker and churn for 25 minutes or until a soft serve consistency. Add pecans during the last 2 minutes of churning. Transfer ice cream to an ice cream container or safe-freezer container. Spread evenly, cover and freeze 4 hour to overnight or until firm.
- Decorate with remaining pecans. Serve.
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