Despite the fact that it’s getting chilly outside, I’ve got this ice cream I made a couple of weeks ago on the brain. The custard style ice cream was delish! We have been ice cream making fiends this summer, and this recipe I think was my favorite-the creaminess was unreal!
Alright, I’m off to study and prepare for the Lumineers concert tonight-eek!
Recipe for Homemade Butter Pecan Ice Cream
recipe adapted from here
What you need:
- 1/3 cup chopped pecans
- 1 tablespoon butter
- 1 cup brown sugar
- 2 eggs, beaten
- 1.5 cups half and half
- 1.5 cups whipping cream
- 1 teaspoon vanilla
What to do:
- In a small skillet, brown pecans until slightly browned, stirring constantly for about 3-5 minutes. Set aside.
- Combine brown sugar, half and half, and whipping cream and mix well. Bring to a boil over medium-high heat; remove from heat. Pour hot mixture into eggs, whisking constantly. Return custard mixture to saucepan and cook, stirring occasionally until mixture coats back of spoon-around 3-5 minutes.* Remove from heat and stir in vanilla and pecans.
- Pour into your ice cream maker and follow manufacturer’s instruction. For my handy-dandy CuisinArt, I left the ice cream in the freezer for about 30 minutes. I then transferred it to a bowl and placed it in my freezer for about 2 hours before serving.
*Custard-style ice cream is done when you can draw your finger down a coated spoon and can see a clear line.