How To Make Butter Pecan Ice Cream
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Serves:
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 1 cup pecans, chopped and toasted
Instructions
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In a medium saucepan, heat the heavy cream and whole milk over medium heat until it begins to steam. Do not let it boil.
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In a separate bowl, whisk together the granulated sugar, salt, and egg yolks until well combined.
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Slowly pour the hot cream mixture into the egg mixture, whisking constantly to prevent curdling.
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Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
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Remove from heat and stir in the vanilla extract.
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Transfer the mixture to a bowl and let it cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight.
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Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
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During the last few minutes of churning, add in the toasted pecans.
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Transfer the churned ice cream to a container and freeze for at least 2 hours to firm up before serving.
Nutrition
- Calories : 480kcal
- Total Fat : 38g
- Saturated Fat : 19g
- Cholesterol : 245mg
- Sodium : 180mg
- Total Carbohydrates : 31g
- Dietary Fiber : 2g
- Sugar : 28g
- Protein : 8g
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