This summer, make all kinds of delicious ice cream flavors with my simple base recipe. First up is Butter Pecan ice cream which will make you FLIP! Turn it into a delectable milkshake or eat it as it is.
During the summertime, I LOVE making ice cream. I used to use an old-fashioned ice cream maker like this one. But then, I invested in a KitchenAid ice cream mixer attachment and now I love making ice cream even more.
Old-fashioned butter pecan is such a classic ice cream flavor. Similar to the taste of Southern pecan pralines, its rich flavor can be described as nutty, buttery caramel with hints of vanilla.
I prefer a custard base ice cream but you can also do the no-churn recipe style or the gelato style.
The base of all my ice cream recipes starts with these ingredients —
- 2 cups heavy cream
- 2 cups half and half
- 6 egg yolks
- ¾ cup brown sugar
- 1 Tablespoon vanilla extract
Heat the half and half on the stove until hot but not boiling. Remove from the heat and set aside.
Mix the egg yolks and the sugar together and beat until they are pale yellow in color. It will be slightly thicker.
Gradually mix the heated half and half with the egg yolk mixture. Do it a little at a time so you can temper the eggs and not scramble them.
Once you get it all mixed together, add the remaining ingredients — the vanilla, the heavy cream, and the salt. Pour into a container and then cover and put it into the fridge until completely cooled and chilled.
Let's Mix the Ice Cream
Take the butter and pecans and brown them on the stovetop. This takes about 4 minutes. Once done, set aside to cool.
Grab your ice cream maker and pour your ice cream base into the mixer according to the package instructions. I am using the KitchenAid Ice Cream attachment.
Assemble and engage the KitchenAid Ice Cream Maker attachment. Turn to STIR Speed (Speed 1). Pour the mixture into the frozen bowl. Continue on STIR for 15 to 20 minutes or until the desired consistency is reached.
About 2-3 minutes before ending, add in the butter and pecans. Continue mixing until it is all incorporated. Remove from the ice cream maker and place in a freezer-safe bowl.
Love Ice Cream? Check Out These Other Delicious Flavors
- No Churn S’mores Ice Cream
- Easy Coconut Ice Cream
- Cookies and Cream Ice Cream
- Easy Homemade Strawberry Ice Cream
- Nutella Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 4 egg yolks
- 1/4 cup butter
- 1 cup pecans, roughly chopped
In a small saucepan, over medium-low heat, stir together the heavy cream, milk, brown sugar, vanilla extract, and salt. Heat the mixture over medium-low heat until the sugar has dissolved and the mixture is hot, but not bubbling. Don’t let it boil.
In a medium bowl, whisk the egg yolks until they lighten in color, about 2 minutes. While stirring, slowly add a cup of the hot cream mixture to the yolks making sure you keep whisking vigorously to prevent the yolks from curdling.
Next, stir the yolk mixture into the saucepan. Cook over medium-low heat, stirring often, until the mixture is thick enough to coat the back of a spoon, about 10 minutes.
Pour custard into an airtight container and cool in the refrigerator for about 3-4 hours or overnight.
Make the brown butter and toast the pecans:
In a skillet over medium heat, melt the butter. Once melted, the butter will begin to foam and sizzle around the edges. Swirl the pan so the butter browns evenly. When the butter is golden brown, stir in the pecans. Cook stirring often until the pecans are toasted and the mixture becomes aromatic, about 1-2 minutes. Remove from the heat and transfer the buttered pecans and any bits of brown butter to a bowl or a plate to cool.
Pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches the consistency of soft-serve ice cream. During the last 2-3 minutes of churning, add the cooled buttered pecans and any browned butter bits to the ice cream machine. Continue to mix until all is incorporated and then transfer the ice cream to a freezer-safe container.
Freeze for about 4 hours before serving.
Amount Per Serving: Calories: 607Total Fat: 53gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 237mgSodium: 154mgCarbohydrates: 29gFiber: 2gSugar: 27gProtein: 7g