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Homemade Butter Pecan Ice Cream

Homemade Butter Pecan Ice Cream

Making homemade ice cream can seem daunting, but it is so worth it. I made it the first couple times with my Mom who was familiar with the steps of making a custard. Offering homemade ice cream is a good way to get a hand with the cranking.

Homemade Butter Pecan Ice Cream

Author
Dori Fritzinger

Ingredients

  • 1/3 chopped pecans
  • 1 Tablespoon butter
  • 1 cup brown sugar
  • 2 eggs, beaten
  • 1 1/2 cups half and half
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 1 vanilla bean seed – save the pod for flavoring sugar (optional)

Directions

  1. In a small skillet over low heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3-5 minutes (watch out, they will burn easily).
  2. Remove them from skillet and set aside
  3. Whisk eggs in a mixing bowl and set aside.
  4. Combine brown sugar and half and half in a sauce pan and mix well. Bring brown sugar mixture to a boil – over low heat, then remove from heat.
  5. Place a small amount of the brown sugar mixture into eggs and blend, whisking as you do.
  6. When egg mixture is warm whisk egg mixture into brown sugar mixture, whisking constantly.
  7. Over low heat cook the custard, stirring occasionally until the custard will 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.
  8. Remove custard from heat and stir in cream, vanilla, vanilla bean, and pecans.
  9. Allow custard to cool, then pour into ice cream maker and churn, following the manufacturer’s directions.
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Dori Fritzinger

Dori Fritzinger

She lives and works with her multi-generational family in the foothills of the Blue Ridge Mountains in North Carolina. They have a farm of cows and calves, wool sheep, dairy goats, rabbits, ducks, geese, chickens, honeybees, a horse and a donkey.

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