Butter Pecan Ice Cream

This butter pecan ice cream is made with a custard base mixed with brown sugar and toasted nuts, churned, and frozen for a delicious summer treat.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 128 Calories

Ingredients

• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs, beaten
• 1 tablespoon butter
• 0.5 cup heavy cream
• 0.33333334326744 cup chopped pecans
• 1.5 cups half-and-half cream

Recipe Instructions

Step 1

Gather all ingredients.

Step 2

Melt butter in a small skillet over medium heat. Cook and stir pecans in hot butter until lightly browned and fragrant, 3 to 5 minutes. Set aside.

Step 3

Whisk eggs in a large bowl; set aside.

Step 4

Serve and enjoy!

Step 5

Combine half-and-half and brown sugar in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into eggs, whisking constantly. Return custard to the saucepan and cook, stirring occasionally, until mixture thickens enough to coat the back of a spoon. The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line. Remove from heat and stir in cream, pecans, and vanilla; allow mixture to cool slightly.

Step 6

Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 30 minutes. Serve or transfer to an airtight container and freeze until desired consistency.