Butter Pecan  Ice Cream

This homemade butter pecan ice cream is rich and creamy, with a nice custard based ice cream that is full of crunchy buttered pecans. It tastes even better than your favorite ice cream from the store, or shop.


For the Custard: 2 cups heavy cream 1 cup whole milk 4 egg yolks 1/3 cup granulated sugar 1/3 cup brown sugar 1 tsp vanilla extract 1/8 tsp salt For the Buttered Pecans: 1/4 cup unsalted butter 1 cup roughly chopped pecans 1/4 tsp salt

Don’t forget to freeze the ice cream bowl at least 12 hours before you want to make the ice cream. This ice cream recipe takes several hours to make from start to finish, with cooking the custard, chilling the custard, making the ice cream in the machine, then freezing the ice cream to get it scoo-able.  Probably about 24 hours from start to finish, so be prepared. Instead of pecans you could substitute walnuts.


Get more in depth tips and tricks, and the whole recipe by checking out the link below