Creamy Butter Pecan Ice Cream From Scratch
This homemade ice cream offers a rich, buttery flavor combined with the delightful crunch of toasted pecans, creating a dessert that is both indulgent and satisfying.
Equipment
- Mixing Bowl
- Ice Cream Maker
- Baking Sheet
- Saucepan
Ingredients
Ingredients
- 2 cups Heavy Cream Essential for achieving a rich and creamy base.
- 1 cup Whole Milk Adds a lighter texture to balance the richness.
- ¾ cup Granulated Sugar Sweetens the ice cream and prevents ice crystals.
- 1 cup Pecans Preferably toasted for enhanced flavor.
- 1 pinch Salt Balances sweetness and enhances flavor.
- 4 tablespoons Unsalted Butter Melted to add richness.
- 1 bean Vanilla Bean Seeds scraped to add natural sweetness.
Instructions
- Preheat your oven to 350°F (175°C) and toast the pecans on a baking sheet for about 8-10 minutes until fragrant. Set aside to cool.
- In a mixing bowl, combine heavy cream and whole milk, whisking until well blended.
- Add granulated sugar to the cream mixture and whisk until fully dissolved.
- Melt the unsalted butter in a saucepan over low heat, then allow it to cool slightly before adding to the cream mixture.
- Scrape the seeds from the vanilla bean and add them to the cream mixture along with the melted butter.
- Add a pinch of salt to the mixture and fold in the cooled toasted pecans.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, typically for about 20-25 minutes.
- Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
- Let the ice cream sit at room temperature for 5-10 minutes before serving. Scoop and enjoy!
Notes
Store leftovers in an airtight container in the freezer for up to two weeks.