Butter Pecan Ice Cream Recipe**
Ingredients:**
– **1 cup pecans** (chopped)
– **1/2 cup unsalted butter**
– **1 1/2 cups brown sugar**
– **2 cups heavy cream**
– **1 cup whole milk**
– **1 tablespoon vanilla extract**
– **1/4 teaspoon salt**
– **5 large egg yolks**
#### **Instructions:**
1. **Toast the Pecans:**
– In a skillet, melt the butter over medium heat.
– Add the chopped pecans and stir for about 4-5 minutes until they’re toasted and fragrant. Remove from heat and let them cool.
2. **Make the Ice Cream Base:**
– In a saucepan, combine the heavy cream, milk, and brown sugar. Heat the mixture over medium heat until it’s hot but not boiling.
– In a separate bowl, whisk the egg yolks.
– Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
– Pour the tempered egg mixture back into the saucepan with the rest of the cream mixture.
– Continue to cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170-175°F or 77-80°C).
– Remove from heat and stir in the vanilla extract and salt.
3. **Chill the Mixture:**
– Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
– Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
4. **Churn the Ice Cream:**
– Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
– During the last few minutes of churning, add the toasted pecans.
5. **Freeze:**
– Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Enjoy your homemade Butter Pecan Ice Cream any time of the year!