Ice cream is a big deal in our family. We eat it as much as possible and then some. The kids usually order cotton candy or bubblegum, and I can usually be found with about 5 scoops of rocky road, but my husband always gets butter pecan. Always.
This one's for him.
Note- This recipe takes several days to make, so make sure you read through the recipe in advance so you're prepared!
Butter Pecan Ice Cream
-6 Tbsp butter
-2 c heavy cream
-1 c milk
-1 cup brown sugar
-1/8 tsp salt
-1 1/2 tsp vanilla
-1 cup pecans, chopped
-1 Tbsp butter
In a medium pan, add 6 Tbsp butter and cook over medium heat until browned, stirring constantly. (The butter will foam and bubble up. Watch for it to turn brown in color. It will take several minutes. You want it to be a nice dark toffee color but you don't want to burn it. When you smell a nice nutty scent, it is done.) Take pan off heat and add heavy cream, milk, brown sugar, and salt. Place pan back over medium heat and whisk until mixture is smooth and sugar is dissolved. Remove from heat and add vanilla.
Pour mixture into a container, cover, and refrigerate overnight.
When you're ready to make your ice cream, start by toasting your pecans so they have time to cool completely: In a skillet over medium-high heat, combine chopped pecans and 1 Tbsp butter until pecans are lightly toasted. Be careful not to burn them. Set aside to cool completely. I put mine in the freezer.
Freeze ice cream in an ice cream maker according to manufacturer's directions. I use an electric and it takes about 30 minutes. When done, scoop ice cream into a covered freezer-safe container and fold in pecan pieces. Freeze several hours or overnight before serving.