Honey Butter Pecan Ice Cream Recipe
Soft velvety smooth ice cream with buttery honey pecans in every bite?Yes, please! Get ready to eat the best butter pecan ice cream you've ever tasted.
Equipment
- Ice cream machine
- Large mixing bowl
Ingredients
For the ice cream:
- 2 cups half and half
- 2 cups heavy cream
- ¾ cup sweetened condensed milk
- 4 large egg yolks
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tbsp vanilla bean paste
For the honey buttered pecans:
- ¾ cup toasted chopped pecans
- 3 tbsp butter
- 2 tbsp honey
- 1 tbsp granulated sugar
Instructions
- To make the butter pecan ice cream base, place the heavy cream, half and half, and condensed milk into a medium saucepan and heat it gently for 4-5 minutes over medium-high heat.
- Place the egg yolks, granulated sugar, and brown sugar into a bowl and whisk it until it is pale yellow in color.
- Add a ladle full of the cream and half and half mixture to the egg yolks and whisk to combine.
- Gradually pour the remaining cream and half and half mixture into the egg yolks until combined.
- Return the vanilla ice cream base to the pot, place it on the stove and cook for 5-8 minutes, constantly stirring until it thickens slightly.
- Return the vanilla ice cream base to the pot, place it on the stove and cook for 5-8 minutes, constantly stirring until it thickens slightly.
- Return the vanilla ice cream base to the pot, place it on the stove and cook for 5-8 minutes, constantly stirring until it thickens slightly.
- Cover the butter pecan with plastic wrap pressing it directly on the surface of the ice cream base, and refrigerate it overnight.
- To make the buttered pecans, melt the butter in a skillet over a medium-high flame. Next, stir in the brown sugar and stir until the sugar crystals dissolve.
- Stir in the honey, then add the pecans reducethe flame to medium-low, and cook for 3-5 minutes until the pecans aretoasted.
- Place the honey buttered pecans onto a plate and allow them to cool completely.
- Churn the honey butter pecan ice cream in anice cream machine, according to the manufacturer's instructions.
- During the final 5 minutes of churning time, add the pecans and allow them to churn.
- Transfer the honey butter pecan ice cream to a freezer-safe container and freeze it for 4-6 hours before scooping.
Notes
- If you don't have pecans, you can substitute walnuts or hazelnuts.
- Pay attention will you are making the buttered pecans. Pecans can easily burn if you do not watch them closely.
Nutrition
Serving: 181gCalories: 458kcalCarbohydrates: 53.45gProtein: 5.12gFat: 25.92gSaturated Fat: 11.94gPolyunsaturated Fat: 3.01gMonounsaturated Fat: 9.52gTrans Fat: 0.17gCholesterol: 150mgSodium: 122mgPotassium: 247mgFiber: 0.9gSugar: 49.79gVitamin A: 764IUVitamin C: 0.7mgCalcium: 133mgIron: 0.63mg
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