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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.
This recipe originally appeared in Celebrate Pecan Month With Sweet and Savory Dishes.
Homemade Butter Pecan Ice Cream
Lehman’s
This was my Mommy’s favorite ice cream; I think of her every time I have it.
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)
Instructions
- 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).
- Remove them from skillet and set aside
- Whisk eggs in a mixing bowl and set aside.
- 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.
- Place a small amount of the brown sugar mixture into eggs and blend, whisking as you do.
- When egg mixture is warm whisk egg mixture into brown sugar mixture, whisking constantly.
- 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.
- Remove custard from heat and stir in cream, vanilla, vanilla bean, and pecans.
- Allow custard to cool, then pour into ice cream maker and churn, following the manufacturer’s directions.
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