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Homemade ice cream is a delightful culinary adventure that brings joy to both the maker and the consumer. There's something magical about crafting your own frozen treats, allowing you to experiment with flavors and textures that store-bought options simply can't match. Among the myriad of ice cream flavors, Buttery Pecan Bliss stands out as a nostalgic dessert that transports you back to warm summer days and family gatherings. This rich and creamy ice cream, infused with the delightful crunch of roasted pecans, is a gourmet experience you can easily create in your own kitchen.

Buttered Pecan Ice Cream – So Rich & Creamy!

Indulge in the ultimate homemade treat with this Buttery Pecan Bliss ice cream recipe! Experience the joy of crafting your own ice cream and savor the rich, creamy custard infused with roasted pecans. This delightful dessert combines butteriness and a crunch that will take you back to warm summer days. With easily customizable ingredients and simple steps, you can create a gourmet-quality ice cream that delights family and friends. Enjoy the nostalgia and satisfaction of making this cherished favorite at home.
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Ingredients
  

1 cup pecan halves

1 tablespoon unsalted butter

1/2 teaspoon sea salt

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

4 large egg yolks

1/4 teaspoon ground cinnamon (optional)

Instructions
 

Roast the Pecans: In a skillet over medium heat, melt the unsalted butter. Add the pecan halves and sprinkle with sea salt. Stir frequently for 5-7 minutes until the pecans are golden brown and fragrant. Remove from heat and let cool. Once cooled, roughly chop the pecans and set aside.

    Prepare the Ice Cream Base: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until it just begins to bubble, stirring occasionally to dissolve the sugar.

      Temper the Egg Yolks: In a separate bowl, whisk together the egg yolks. Once the milk mixture is hot (but not boiling), gradually pour a small amount of it into the egg yolks while whisking constantly. This tempers the yolks and prevents them from scrambling.

        Combine Mixtures: Pour the tempered egg yolk mixture back into the saucepan with the rest of the cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 8-10 minutes). Do not let it boil.

          Flavor the Base: Remove from heat and stir in the pure vanilla extract and ground cinnamon (if using). Pour the mixture through a fine-mesh sieve into a bowl to remove any cooked egg bits. Cover the bowl with plastic wrap, pressing it directly against the surface of the mixture to prevent a skin from forming, and refrigerate until completely chilled (about 4 hours or overnight).

            Churn the Ice Cream: Once the base is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. In the last few minutes of churning, gently add the chopped pecans.

              Freeze: Transfer the churned ice cream to an airtight container. Cover and freeze for at least 4 hours, or until firm.

                Serve: Scoop into bowls or cones, and enjoy the rich, buttery flavor combined with the crunch of pecans!

                  Prep Time, Total Time, Servings:

                    20 minutes prep | 4-5 hours total | Makes about 1 quart (serves 4-6)