Rich and creamy homemade butterscotch pecan ice cream.
Course Dessert
Cuisine American
Servings 10(1/2 cup) servings
Calories 431
Author Annalise Sandberg
Ingredients
For the buttered pecans:
1 ½cupchopped pecans(150 grams)
2tablespoonsunsalted butter, melted (28 grams)
¼teaspooncoarse salt
For the ice cream:
5tablespoonsunsalted butter(70 grams)
¾cuppacked light or dark brown sugar(170 grams)
½teaspooncoarse salt
1 ½cupswhole milk(375 ml)
6large egg yolks
1 ½cupsheavy whipping cream(375 ml)
1teaspoonvanilla extract
1tablespoonbourbon or scotch whiskey, optional
Instructions
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.