Incredibly rich and creamy butterscotch ice cream filled with buttered pecans.
Where did the summer go? I can’t believe Labor Day is already upon us, I feel like we were just getting started! I’m holding on to summer with every ounce of my soul. Fall, I’m not ready for you— yet.
And so here’s one more homemade ice cream recipe, because 1) it’s still technically summer another few weeks, 2) our summer heat wave is still going strong, and 3) ice cream is always a good idea.
This ice cream is everything, you guys. It’s super rich and creamy, tastes just like homemade butterscotch sauce, and it’s packed with pecans toasted in butter. Plus, you can add a little splash of whiskey if you like (and you totally should).
Need I say more?
It’s rich and creamy for a reason, and this recipe is definitely not diet-friendly. (Did I mention I’m actually on a diet? And I still made this ice cream anyway? Oops, but so worth it.) But in my opinion, if you’re going to indulge in a little ice cream, you might as well go all-out. And this right here is ALL OUT.
Just do it! You can thank me later.
baking tip:Tempering Eggs
Tempering eggs is a critical step in making a custard ice cream base, such as in this recipe. It slowly brings the temperature of the eggs up as they’re cooked. Heat them too quickly and you’ll end up with scrambled eggs.
How it’s done is you heat a milk mixture just until it starts steaming and tiny bubbles form at the edges, and then add it in a slow steady stream to the eggs while whisking constantly. After they are combined, you can return the mixture to the stove and continue cooking until thickened. Some eggs may still form lumps as they cook, so straining the mixture before freezing will leave your ice cream base silky smooth.
Butterscotch Pecan Ice Cream
For the buttered pecans:
- 1 1/2 cup (150 grams) Diamond of California chopped pecans
- 2 tablespoons (28 grams) unsalted butter, melted
- 1/4 teaspoon coarse salt
For the ice cream:
- 5 tablespoons (70 grams) unsalted butter
- 3/4 cup (170 grams) light or dark brown sugar
- 1/2 teaspoon coarse salt
- 1 1/2 cups (375 ml) whole milk
- 6 large egg yolks
- 1 1/2 cups (375 ml) heavy whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon or scotch whiskey (optional)
To make the buttered pecans:
- Toss the pecans and butter together until well coated. Spread out on a baking sheet and sprinkle with the salt. Bake at 350 degrees for 12-15 minutes, stirring once. Let cool completely.
To make the ice cream:
- Melt the butter in a medium saucepan over medium low heat. Add the sugar and salt and stir until combined. Add the milk and whisk occasionally until sugar is dissolved and mixture is steaming.
- Meanwhile, whisk together the egg yolks. When the milk mixture is heated, slowly pour it into the egg yolks while whisking continuously. When fully incorporated, pour the mixture back into the saucepan and place over medium heat. Let cook until thickened while stirring with a spatula, about 4-5 minutes.
- Pour the mixture through a mesh strainer into a clean bowl. Stir in the heavy cream, vanilla extract, and whiskey (if using). Chill completely in the fridge for several hours or overnight.
- Freeze according to ice cream machine’s manufacturer’s instructions, usually about 30 minutes. Add the buttered pecans in the last few minutes of churning. Spoon into a bowl or tupperware and let harden in the freezer for at least 3 hours before serving.