Hands-on Time
20 Mins
Total Time
9 Hours 20 Mins
Makes about 1 qt.

How to Make It

Step 1

Whisk together first 4 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

Step 2

Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.

Step 3

Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

Step 4

Meanwhile, preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant, stirring once halfway through. Cool completely (about 30 minutes).

Step 5

Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecans and chocolate. Garnish, if desired.

Step 6

*Vanilla extract may be substituted.

Ratings & Reviews

farmflowers131's Review

July 29, 2012
This is sooooooooooo good! Tast even better than Blue Bunny Latte which we love but have trouble finding! I give this an A+

nbc1968's Review

August 30, 2011
Excellent. Would be great without pecans as well.

DLynnM's Review

July 25, 2010
Easy and delicious. The base recipe is perfect. Today I did the coffee--last week we had peach. Both were excellent.

KRECary's Review

July 05, 2010
Delicious. Didn't have instant espresso, so put 2 tsp. ground coffee in a tea bag to steep in milk mixture as it was heating.