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Butter Pecan Ice Cream is a classic dessert beloved by many for its rich, creamy texture and nutty flavor. This indulgent treat has a long-standing history in the world of frozen desserts, often evoking nostalgic memories of summer afternoons spent enjoying a scoop or two. While store-bought versions may capture the essence of this flavor, nothing quite compares to the experience of making your own Butter Pecan Ice Cream at home. This allows you to control the ingredients, ensuring a fresh and flavorful result that is simply unmatched.

Homemade Butter Pecan Ice Cream

Discover the joy of making your own Butter Pecan Ice Cream at home with this comprehensive guide. Control your ingredients for a rich, creamy dessert that's perfect for any occasion. Toasted pecans, velvety butter, and a hint of brown sugar create a delightful flavor combo that will impress your family and friends. Plus, explore variations and serving suggestions to mix things up. Dive into this homemade frozen treat today! #IceCream #HomemadeDesserts #ButterPecan #SweetTreats #FoodieFun #SummerDelight #DessertRecipes #Yummy
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Ingredients
  

1 cup pecans, toasted and chopped

1 cup unsalted butter

2 cups heavy cream

1 cup whole milk

1 cup brown sugar

1 teaspoon vanilla extract

1/2 teaspoon sea salt

4 large egg yolks

Instructions
 

Toast the Pecans: In a dry skillet over medium heat, toast the pecans until golden brown and fragrant, about 5-7 minutes. Stir frequently to avoid burning. Once toasted, set aside.

    Make Butter Pecan Base: In a medium saucepan over low heat, melt the butter. Once melted, add the toasted pecans and cook for an additional 2-3 minutes to infuse the flavor.

      Mix Dairy and Sugar: In a large bowl, whisk together the heavy cream, whole milk, brown sugar, vanilla extract, and sea salt until the sugar is dissolved.

        Prepare Egg Yolks: In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

          Temper the Yolks: Gradually pour in a cup of the warm butter and pecan mixture into the egg yolks while whisking constantly to temper them. This prevents the yolks from scrambling.

            Combine Mixtures: Pour the tempered yolk mixture back into the saucepan with the remaining butter and pecan mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-10 minutes.

              Chill the Mixture: Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.

                Churn the Ice Cream: Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.

                  Add Pecans: During the last 5 minutes of churning, add in the remaining toasted pecans.

                    Freeze: Transfer the churned ice cream into a lidded container, smoothing the top. Freeze for at least 4 hours or until firm.

                      Serve: Scoop out the ice cream and enjoy your homemade butter pecan delight!

                        Prep Time: 20 minutes | Total Time: 8 hours | Servings: 6-8