This homemade butter pecan ice cream is a creamy, excellent summertime treat!
Ingredients
- butter: 1 Tbsp
- pecans: 0.33333 cup (chopped)
- eggs: 2 piece
- ½ cups half-and-half cream: 1 piece
- brown sugar: 1 cup
- heavy cream: 0.5 cup
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Melt butter in a small skillet over medium heat. Cook and stir pecans in hot butter until lightly browned and fragrant, 3 to 5 minutes. Set aside.
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Whisk eggs in a large bowl; set aside.
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Combine half-and-half and brown sugar in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into eggs, whisking constantly. Return custard to the saucepan and cook, stirring occasionally, until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in cream, pecans, and vanilla.
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Pour into an ice cream maker and freeze according to manufacturers' directions.
