Ingredients for Butter Pecan Ice Cream
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How to Make Butter Pecan Ice Cream
- In a large bowl, whisk together the heavy cream, milk, and sugar until the sugar is dissolved.
- In a separate bowl, whisk together the egg yolks and corn syrup until light and frothy.
- Gradually whisk the warm milk mixture into the egg yolks, ensuring to temper the yolks.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170°F).
- Remove from heat and stir in the vanilla extract and salt.
- Strain the custard through a fine-mesh sieve into a clean bowl.
- Stir in the toasted pecans and melted butter.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Churn the custard in an ice cream maker according to the manufacturer's instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to harden further.
Nutrition Information (Approximate per serving)
Sodium
94 g
Sugar
620g
Fat
913g
Carbs
63g
