I made this for my Dad’s 60th birthday. Butter Pecan is his favorite Ice cream and I wanted something special, not store bought. He loves the creamy, smooth flavor and the extra nuts!
Makes: 5 cups prepared ice cream
1/2 lb. chipped pecans
3 Tbs. unsalted butter, diced
1/4 tsp. finely ground kosher salt
1 1/2 c. packed light brown sugar
2 tsp. cornstarch
6 large egg yolks
2 cups whole milk
2 cups heavy whipping cream
3/4 tsp. pure vanilla extract
Preheat oven to 350°F.
Toast pecans on cookie sheet, 7 to 8 minutes. Remove from heat and place in bowl. Add butter and salt to hot pecans and toss until butter is melted, set aside to cool to room temperature.
Meanwhile, in large bowl, whisk egg yolks, sugar and cornstarch until incorporated. Set aside.
In large saucepan over medium heat, add milk and cream. Bring to piping hot and turn off heat. Scoop 1 cup hot liquid and temper into egg mixture (pouring in a slow stream while constantly whisking as not to “scramble” eggs). Scoop 1 more cup hot liquid into eggs, tempering before whisking eggs into saucepan with rest of hot liquid. Return heat to medium and stir continuously until ice cream base reaches 175 degrees on instant read thermometer.
Pour ice cream base through fine mesh sieve into medium sized bowl. Add vanilla extract and whisk to mix thoroughly. Let base rest for 30 minutes at room temperature before sealing in airtight container and placing in refrigerator to chill for 6 hours.
Churn in ice cream maker as instructed by your ice cream maker’s manufacturer. I use Kitchenaid, so that churns for 25-35 minutes to soft serve. Turn ice cream into large bowl and fold in pecans. Immediately move to air-tight container and place in freezer for 12 hours before serving.