Homemade Butter Pecan Ice Cream
A rich and creamy homemade butter pecan ice cream with a delightful crunch of roasted pecans, perfect for hot afternoons and cozy gatherings.
Ingredients
Ice Cream Base
- 2 cups heavy cream Use cold heavy cream for better texture.
- 1 cup whole milk Use cold milk.
- 3/4 cup sugar Granulated sugar for sweetness.
- 1 teaspoon pure vanilla extract For added flavor.
Pecan Mixture
- 1/2 cup roasted pecans Chopped for texture.
- 1/4 cup unsalted butter Melted for the pecan mixture.
- 1/2 cup brown sugar Adds caramel notes to the mixture.
Instructions
Preparation of Pecan Mixture
- Melt the butter in a medium saucepan over medium heat.
- Add brown sugar and stir gently until it dissolves and starts bubbling.
- Stir in the roasted pecans and sauté for 2-3 minutes.
- Remove from heat and let the mixture cool.
Preparation of Ice Cream Base
- In a large mixing bowl, whisk together heavy cream, whole milk, and sugar until the sugar is dissolved.
- Stir in the cooled pecan mixture.
Churning and Freezing
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (usually about 20-25 minutes).
- Transfer the churned ice cream into an airtight container.
- Freeze for at least 4 hours to firm up before serving.
Notes
For best results, chill the ice cream mixture overnight for deeper flavors. Ensure ice cream maker bowl is fully frozen before use.