Noah Baker
Course: Dessert Cuisine: American Prep Time: 15 minutes Cook Time: 10 minutes Resting Time: 5hours Total Time: 5hrs 25mins Calories: 437kcal
Let’s get started!
– 6 large egg yolks – 6 tablespoons unsalted butter – 1 cup brown sugar – 1/4 teaspoon kosher salt – 2 cups heavy cream – 2 cups whole milk – 1 teaspoon vanilla extract – 1 cup pecans – 1 tablespoon unsalted butter – Pinch salt
1. In a saucepan, heat the cream, milk, salt, and brown sugar until heated through but not boiling. 2. Lightly whisk egg yolks and gradually add heated liquid to temper. 3. Tempered yolks should be combined with the heated liquid in the pot.
4. Cook and stir until mixture coats the back of a spoon or reaches 170°F. 5. Take off the heat, stir in the vanilla, cool over an ice bath, and store in the refrigerator. 6. Toast pecans for three to five minutes in a skillet with melted butter, then allow to cool. –
7. Fill an ice cream machine with the cooled ice cream base, then churn for 20 to 30 minutes. 8. Add the browned butter and cooled pecans during the final minutes of churning. Before serving, freeze the ice cream for a minimum of four hours. 9. Now, Serve and Enjoy your Homemade Butter Pecan Ice Cream! –