Butter Pecan Ice Cream

Hi friends! 
I know I don't share many recipes here these days since I'm so busy with the knitting, but I MUST share this magical recipe with you! 

I'm relatively new to the world of ice cream making, I just got my sweet KitchenAid Ice Cream Bowl last Christmas, but I've had some great success so far! 

I read a bunch of Butter Pecan ice cream recipes before I got started, this recipe is a combo of my favorite ingredients and lots of suggestions I collected while reading comments (#obsessed.) It is loosely based on this recipe from Taste of Home. 

Before you get started with the ice cream churning you'll need to do a few special steps. First off, candy your pecans. It only takes a few minutes and it's SO worth it! (I like to make extra so I can snack on them throughout the week, Yum!) You'll also need to temper your eggs in thickened cream to get a creamy custard base. 

Let's get started!

Butter Pecan Ice Cream
Makes 1 Quart

Candied Pecans
1/2 cup Brown Sugar
1/4 tsp Salt
1/4 tsp Cinnamon
2 Tbsp Water
1/2 Cup Chopped Pecans

Custard Base
2 Tbsp Butter
1&1/2 Cups Half and Half
1/2 Cup Brown Sugar
2 Eggs, lightly beaten
2 tsp Vanilla extract

Start by Candying Pecans; mix together brown sugar, salt, cinnamon, and water, add to a small pan and saute until bubbling and the sugar is melted. Add pecans to bubbly sugar mix, cook for 3 minutes, dry on parchment paper. 

For Custard Base; Fill a large, heat safe bowl with iced water (large enough to fit your sauce pan.)

In a small sauce pan heat Half and Half to 175° then stir in brown sugar until dissolved. Add a little of the hot cream to the lightly beaten eggs, allow eggs to slowly heat without scrambling. Pour egg mix into cream and heat until 160° and thickened. (If any lumps occur {aka curdling} you can run the mix through a sieve or blend the cooled custard mix in the food processor.)

Remove your cream mix from the heat and place your sauce pan in a bowl of ice water. Add in whipped cream, vanilla and melted butter. Pour cooled ice cream mix into a bowl, press plastic wrap into surface of custard (to prevent skin from forming) and refrigerate for 4 hours or overnight.  

After chilled, pour mix into ice cream machine of choice, adding candied pecans in the last few minutes (or whenever your ice cream maker suggests adding your solid ingredients.) Freeze for 2-4 hours before serving. 

Enjoy! 

I served ours over blondies with extra candied pecans on top and it was fabulous. Comment below if you try this recipe and let me know if you like it! You can also tag me on Instagram at @ashweather_fa and share your pics! 

Thanks for reading,

-Ashley