Dawn
Culinary Explorer
A very nice sweets for you!
Ingredients:
- 1 cup pecan halves
- 4 tablespoons unsalted butter
- 1 cup packed brown sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 teaspoon vanilla extract
- 4 large egg yolks
- Pinch of salt
Instructions:
- Toast Pecans:
- Preheat your oven to 350°F (175°C). Spread the pecan halves evenly on a baking sheet and toast them in the oven for about 8-10 minutes, stirring occasionally, until they are fragrant and lightly toasted. Remove from the oven and let them cool. Once cooled, roughly chop them into smaller pieces.
- Prepare Butter Pecan Mixture:
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar is dissolved and the mixture is smooth, about 2-3 minutes.
- Add Cream and Milk:
- Pour in the heavy cream and whole milk, stirring constantly. Heat the mixture until it is hot and just begins to bubble around the edges. Do not boil.
- Temper Egg Yolks:
- In a separate bowl, whisk the egg yolks until smooth. Gradually pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly. This step tempers the egg yolks, preventing them from scrambling when added back to the hot cream mixture.
- Combine Mixtures:
- Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream mixture, whisking constantly.
- Cook Custard:
- Cook the mixture over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens slightly and coats the back of the spoon. This usually takes about 5-7 minutes. Do not let it boil.
- Strain Custard (Optional):
- For a smoother texture, strain the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or lumps.
- Chill Custard:
- Stir in the vanilla extract and a pinch of salt. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, preferably overnight.
- Churn Ice Cream:
- Once chilled, churn the custard in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chopped toasted pecans.
- Freeze:
- Transfer the churned ice cream to an airtight container, layering with additional chopped pecans if desired. Freeze for at least 4 hours or until firm before serving.
- Serve:
- Scoop the Butter Pecan ice cream into bowls or cones and enjoy this homemade treat!
Notes:
- Storage: Store any leftover ice cream in an airtight container in the freezer for up to a few weeks. Let it sit at room temperature for a few minutes before scooping for easier serving.
- Variations: If you prefer a stronger butter flavor, you can brown the butter before adding the sugar in step 2. This adds a nutty and caramelized flavor to the ice cream.
