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Creamy Homemade Pecan Ice Cream

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This creamy homemade pecan ice cream features a rich, velvety custard base swirled with buttery toasted pecans. It’s a decadent dessert that delivers deep caramelized flavor and irresistible texture in every scoop.

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup brown sugar
  • 4 large egg yolks
  • 1½ teaspoons vanilla extract
  • 1 cup chopped pecans
  • 2 tablespoons butter
  • 2 tablespoons brown sugar (for toasting pecans)
  • Pinch of salt

Instructions

  1. Toast the pecans: In a skillet over medium heat, melt butter. Add pecans, 2 tablespoons brown sugar, and a pinch of salt. Stir and toast for 4–5 minutes until golden and fragrant. Let cool completely.
  2. Heat milk and brown sugar in a saucepan over medium heat until warm but not boiling.
  3. Whisk egg yolks in a separate bowl. Gradually whisk in ½ cup of the warm milk to temper.
  4. Pour yolk mixture back into saucepan. Cook over low heat, stirring constantly, until slightly thickened and reaches 170°F.
  5. Remove from heat, stir in heavy cream and vanilla. Strain through a fine mesh sieve into a clean bowl.
  6. Chill the base in the refrigerator for at least 4 hours or overnight.
  7. Churn in an ice cream maker according to the manufacturer’s instructions. Fold in toasted pecans during the last few minutes of churning.
  8. Transfer to a container and freeze for at least 4 hours before serving.

Notes

  • For a pecan-caramel swirl, drizzle caramel sauce into the ice cream during the last few minutes of churning.
  • A splash of bourbon adds a sophisticated twist.
  • Press parchment paper on the surface before sealing to reduce ice crystals.
  • Can be made no-churn by folding whipped cream into the cooled custard.

Nutrition

Find it online: https://recipesbyliza.com/creamy-homemade-pecan-ice-cream/