ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Butter Pecan Ice Cream

Yield Makes 5 cups
This recipe received the highest rating in our test kitchen. Toasting the pecans adds depth of flavor, but be careful not to burn or they will be bitter. Prep: 10 minutes, Cook: 15 minutes, Chill: 1 hour, Freeze: 4 to 6 hours.

Ingredients

  • 1/2 cup unsalted butter
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 3/4 cup sugar
  • 8 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup chopped toasted pecans

How to Make It

  1. Melt butter in a small heavy saucepan over medium-high heat. Simmer about 4 minutes or until butter turns light brown and the milk solids on bottom of pan release brown specks. Set aside; let stand until just warm.

  2. Combine milk, cream, and sugar in a medium saucepan over medium heat; bring to a low boil, stirring occasionally to dissolve the sugar. Remove from heat.

  3. Beat egg yolks in a medium bowl with an electric mixer on medium speed 1 minute. Slowly add brown butter with specks into yolks, and beat 2 minutes or until mixture is thick and fluffy.

  4. Slowly pour one-quarter of hot cream mixture into the egg mixture, stirring until incorporated. Pour this mixture back into the medium saucepan; add remaining hot cream mixture over low heat, stirring constantly with a heat-resistant spatula until mixture reaches 170° and lightly coats the back of spatula. (Be careful not to let the custard boil or the egg yolks will curdle.) Strain custard into a bowl through a medium-mesh sieve. Refrigerate custard 1 hour or until chilled; stir in the extracts.

  5. Pour mixture into a 1 1/2-quart freezer container. Stir in chopped pecans, and freeze mixture according to manufacturer's instructions. Freeze 4 to 6 hours before serving.