Butter Pecan. Take a moment and repeat those words; listen to it. Butter Pecan… Mmm! Two simple words which come together and it sounds deliciously rich, doesn’t it? What’s even better, these pecans are glazed in brown sugar (and butter, of course) then later mixed into a smooth and creamy, caramel-flavored custard base of an ice cream. Yea, trust me, it’s good. No, it’s better than good, it’s great!
Apparently yesterday I was hiding under a rock and missed the news that it was one of the biggest national food holidays, National Ice Cream Day, which is quite unusual since I like to think of myself as being on top it the fun food holidays when I have one of my own to share. And if you don’t know, I’ve got plenty in the bag here. Nevertheless, it’s been scorching above 90 degrees here in NYC and never have I been more excited than now to treat myself to a bowlful of frozen ice cream to cool down in this heat. Especially with this one- if there was any left!
So while you may try to find this flavor in your local grocery store (that’s if it’s available), chances are you probably have the few ingredients this frozen treat requires so why not try to make it on your own?
No ice cream maker? No problem. Refer to this link here for basic instructions on making ice cream without a machine. Follow the steps below in the recipe card to create my custard base, chill in the fridge and continue with the steps in the provided link. Lastly, don’t forget to stir in the candied pecans before it freezes completely. That’s the best part!
So while all of you are in your air conditioned homes or offices today (I’m so jealy), I’ll be
baking, excuse me, basking under the sun in Long Beach, NY getting my tan on and dreaming of this ice cream that was gone 2 days after it was made. Oh, today will be tough day. Jk! I don’t get many beach days so I will be enjoying every minute of it. Ciao!
Butter Pecan Ice Cream
- 2 cups milk (I used skim milk)
- 1 1/2 cups plus 1/3 cup packed brown sugar
- 4 large egg yolks
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter
- 1 1/2 cups heavy cream
- 2 teaspoons pure vanilla extract
- 1 1/2 cups pecans, coarsely chopped
- In a medium saucepan over medium-high heat, whisk together milk, 1 ½ cups brown sugar, egg yolks and salt until mixture begins to simmer. Decrease heat to medium and continue to whisk, about 20 to 30 strokes.
- Using a fine mesh sieve, strain mixture into a medium bowl. Repeat if any solids remain. Whisk in 2 tablespoons butter, heavy cream and vanilla. Set aside to cool to room temperature. Then, chill in refrigerator for 2 hours or overnight.
- Meanwhile, in a heavy skillet over medium heat, stir together pecans, 1/3 cup brown sugar and 2 tablespoons butter until sugar has dissolved and forms a glaze, about 5 to 7 minutes. Quickly remove from heat and transfer candied pecans with its glaze onto a parchment lined baking sheet to cool. Once cooled, separate pecans apart.
- Pour chilled custard mixture into the ice cream maker according to manufacturer’s instructions. About 5 minutes before churning is completed, slowly pour candied pecans into the ice cream. NOTE: According to most ice cream makers, pieces should not be greater than the size of a chocolate chip, unless stirred within the ice cream not powered by the machine.
- Serve immediately or freeze for 4 or more hours for best results. ENJOY!