Happy last day of the work week!!
As I promised last week, I’m back with more ice cream! This one is even better than that amazing vanilla bean!
Butter pecan has never really been a favorite of mine but every once in a while I get a wild hair and buy a small container. I had always assumed that the butter flavor in butter pecan came from the little bottled butter flavoring. But this recipe? Has 6 tablespoons of butter in it! And you can taste every tablespoon. So rich, so decadent, so perfect! It tastes just like store-bought butter pecan but even more buttery, if that’s possible. It’s like frozen pecan pie minus all the gooeyness.
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Butter Pecan Ice Cream
from The Sweets Life
Ingredients
- 6 egg yolks
- 6 tablespoons butter
- 1 cup brown sugar
- ¼ teaspoon salt
- 2 cups heavy cream
- 2 cups milk
- 1 teaspoon vanilla
- 1 cup pecans, chopped
Instructions
- In a heat-proof bowl, whisk egg yolks. Set aside.
- In a saucepan over medium heat, melt the butter. Cook, stirring constantly, until it just begins to brown. Add brown sugar and salt, stirring until sugar melts.
- Slowly pour in the heavy cream and milk, stirring the whole time. Continue to heat and stir until the sugar is dissolved. Do not let the mixture boil!
- Slowly add about ½ cup of the milk mixture to the eggs, whisking constantly. Add the warmed egg mixture to the saucepan with the rest of the milk.
- Stir the mixture constantly over medium heat with a wooden spoon or heatproof spatula, scraping the bottom while stirring. Heat until mixture slightly thickens and coats the spatula (5-7 minutes).
- Pour the mixture through a sieve into a large bowl. Stir in the vanilla. Cover and chill mixture thoroughly.
- Once mixture has chilled, toast pecans on a baking sheet at 350F for 6 minutes, or until lightly toasted. Set aside to cool.
- Freeze the ice cream according to the manufacturer's instructions. Once fully churned, stir in prepared pecans and transfer to a freezer-safe container. Freeze for many hours before serving.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 423Total Fat: 35gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 187mgSodium: 156mgCarbohydrates: 24gFiber: 1gSugar: 20gProtein: 6g
Tabitha says
This looks soo good. YUM
Cassie says
Butter pecan is one of my absolute favorites. This looks so good!
The Blissful Baker says
This looks amazing! I want to run home and make it ASAP!
Melanie @ Nutritious Eats says
This looks absolutely perfect! Homemade ice cream is the one thing I haven’t tried, since I don’t have a ice-cream maker, but this is making me want to get one. :)
Erin says
Mmm one of my favorites
Anne-Marie Faiola says
Butter Pecan Ice Cream!?! That sounds so delicious, perfect for this weekend.
Chung-Ah | Damn Delicious says
Butter pecan is my absolute favorite ice cream flavor. I could seriously eat a tub of it (which equals half a gallon) in a span of 2 days!
Katrina @ Warm Vanilla Sugar says
This is absolutely lovely looking! Yum!
Erin @ Dinners, Dishes, and Desserts says
You can never go wrong with more butter!
Pam @ The Meltaways says
Frozen Fridays – I LOVE it! I have a feeling though, I’m going to end up getting mad at you because you’ll sucker me into going out and buying an ine cream maker!
Julie @ Table for Two says
*drool* this is like one of my favorite flavors in ice cream
Katrina @ In Katrina's Kitchen says
Frozen Fridays?! I love you.
Deborah says
Ok, it’s officially time to break out my ice cream maker!!
nicole @ I am a honey bee says
I always thought it was butter flavoring as well. 6 tablespoons of butter. holy cow!!
Loving these friday posts!
Javelin Warrior says
Another drool-worthy post, Amanda. This ice cream looks sinful and I love the flavor combo here. And butter…wow. I’ve never tried to incorporate it into ice cream, but now I must. I’m featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s always a pleasure to be following your creations…