Heat butter in a pan, add pecans, and toast until golden and fragrant. This brings out their rich, nutty flavor, adding crunch to every spoonful.
1. Gather the Ingredient
Mix heavy cream, milk, and sugar in a pot. Heat gently until warm but not boiling. This forms the rich, velvety base of your ice cream.
2. Prepare the Creamy Base
Whisk egg yolks in a bowl, then slowly mix in the warm cream. This step makes the ice cream extra creamy and smooth when frozen.4o
3. Add the Egg Yolks
Return the mixture to low heat, stirring constantly. Once it coats the spoon, it’s ready. Be careful not to overheat, or the eggs may curdle.
4. Cook Until Thickened
Let the custard cool to room temperature, then refrigerate for a few hours. Chilling enhances the flavors and ensures a silky texture when churned.
5. Chill the Mixture
Pour the chilled mixture into an ice cream maker. Churn until thick and creamy. The air added during churning makes it light and smooth.
6. Churn the Ice Cream
Gently fold in the toasted pecans, then transfer to a container. Freeze for a few hours until firm. Scoop and enjoy your homemade butter pecan ice cream! 4o
7. Mix in the Pecans and Freeze