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Butter Pecan Ice Cream

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better than store bought

Ingredients

Scale
  • 3/4 cup pecans, chopped
  • 1 tablespoon brown sugar
  • 2 tablespoons butter
  • 1 1/2 cups half and half
  • 1 cup brown sugar
  • 2 eggs, lightly beaten
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. In a small skillet, caramelize the pecans in butter and brown sugar for 5-6 minutes until lightly browned. Cool and set aside.
  2. In a medium saucepan, heat the half and half to under 200 degrees. Stir in the brown sugar until dissolved. Whisk a small amount of the hot cream mixture into the eggs and pour into pan, whisking constantly. Cook and stir over low heat until the mixture coats the back of a metal spoon.
  3. Remove from the heat and place saucepan in a bowl of ice water. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of the custard and refrigerate overnight.
  4. Churn/Freeze according to the manufacturer’s directions. Allow ice cream to firm up in freezer for several hours before serving.

Find it online: https://prairiecalifornian.com/butter-pecan-ice-cream/