Homemade Butter Pecan Ice Cream

Ingredients 

For the Custard

• 2 cups heavy cream
• 1 cup whole milk
• 4 egg yolks
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 tsp vanilla extract
• 1/8 tsp salt

For the Buttered Pecans

• 1/4 cup unsalted butter
• 1 cup roughly chopped pecans
• 1/4 tsp salt

Equipment

• Hand wisk
• Large Mixing Bowl

Instructions

For the Custard

• In a large sauce pan, combine the heavy cream and milk. Heat over medium until the mixture just starts to bubble.
• In a large bowl, whisk together the egg yolks and sugars.
• Slowly pour 1/2 cup of your cream mixture into your egg yolks while whisking vigorously. Pour another 1 cup of your cream mixture, 1/2 cup at a time while whisking the whole time.
• Pour the egg mixture back into the sauce pan with the remaining cream, and continue to cook for about 5 minutes, or until the mixture thickens a bit. (You want it to be able to coat the back of a spoon)
• Pour the custard mixture through a strainer into a large bowl, and stir in the vanilla extract, and salt.
• Place the bowl over an ice bath in another bowl, and allow to set for about 10 minutes, stirring occasionally.
• Cover the bowl and place it in the fridge for at least 2 hours.

For the Buttered Pecans

• Add the butter, pecans, and salt to a saute pan and heat over medium heat until the butter is melted, and the pecans are toasted. Stir the whole time.
• Strain out the butter. And set the pecans aside until they are cooled to room temperature.

For the Ice Cream

• Pour the custard mixture into your ice cream maker and run it according to the manufactures directions. Mine is about 30 minutes.
• Add in the buttered pecans, and run the ice cream maker for another 5 minutes, until they are mixed into the custard.
• Scoop the custard into a 1.5 to 2 quart pan and cover with plastic wrap or foil and place it in the freezer to harden for at least 6 hours, or overnight.