🍨 Butter Pecan Ice Cream (Homemade)

🧾 Ingredients

For the pecans:

• 1 cup pecans (chopped)
• 3 tbsp butter
• 3 tbsp brown sugar
• Pinch of salt

For the ice cream:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 4 egg yolks
• 1 tbsp vanilla extract
• 2 tbsp melted butter
• Pinch of salt

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👨‍🍳 Instructions

1. Toast & caramelize pecans

1. Melt butter in a pan over medium heat.
2. Add pecans, brown sugar, and salt.
3. Cook 3–5 minutes until coated and slightly caramelized.
4. Let cool completely (they’ll crisp up).

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2. Make the custard base

1. Heat milk + cream in a saucepan (don’t boil).
2. In a bowl, whisk egg yolks + sugar until pale.
3. Slowly pour warm milk into eggs while whisking (to temper).
4. Return mixture to pan and cook on low until it thickens (coats spoon).

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3. Finish the base

• Remove from heat
• Stir in vanilla, melted butter, and salt
• Chill in fridge for 3–4 hours (or overnight)

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4. Churn & freeze

• Churn in an ice cream maker
• Fold in the pecans
• Freeze 3–4 hours until firm

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🍯 Optional upgrade (like in your picture)

• Drizzle warm caramel sauce on top
• Add extra toasted pecans between scoops

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💡 No ice cream maker?

• Freeze mixture in a container
• Stir every 30–45 minutes (3–4 times) to break ice crystals