You must think I’m nuts. (Get it? NUTS? Pecan ice cream? Haha)
Why in the world should you make homemade butter pecan ice cream when you can just hop over to the store and buy some?
Well, I’ll tell you why–Cause this ice cream is easy, healthy, AND WAY BETTER THAN STORE-BOUGHT, REFINED-SUGAR FILLED ICE CREAM!!
Just to give you an example of how amazing this ice cream is. Picture this: Last night I made 3 QUARTS of this ice cream. We had my brother and his family visiting us which made the grand total of people at 11. (No, I’m not counting little Lilly who sadly did not get any ice cream!) I expected to have half of the ice cream left for today’s dessert. Forget that! Every single person ravaged for seconds and scraped the container clean. I even caught my little sisters and little brother sucking the melted ice cream in the container through a straw! Somehow, I have a strong feeling I will be forced to make this ice cream again in the near future!
Try this ice cream. Seriously, what’s not to love? Crunchy pecans, smooth vanilla-flavored ice cream. If I had any left, I’d go eat a bowl of it right now even though it’s only 9 am! Yeah, and don’t yell at me about even thinking about having ice cream for breakfast! Sounds pretty good to me! 😀 Oh, be sure to check back soon because next on my ice cream list is…..Sorry, can’t tell you! But here’s a little hint. It involves brownies. That’s all I’m saying. Enjoy the weekend!
Butter Pecan Crunch Ice Cream
- • 4 cups heavy cream
- • 4 cups milk
- • 3/4 cup honey
- • 8 egg yolks
- • 2 tablespoons vanilla extract
- • 1/2 teaspoon salt
- • 2 cups chopped pecans
- • 1/4 cup butter
- • 1/4 cup maple syrup
1. For the ice cream: In a large pot, heat cream and milk over medium heat until simmering. Reduce heat to low.
2. In a small bowl, beat honey and eggs until smooth. Whisk in 1/4 cup hot cream mixture. Continue adding 1/4 cup, beating constantly, until you have added 2 cups cream mixture. Return all back to pot and bring to a simmer over medium heat. Remove from heat and stir in vanilla and salt. Allow to cool 30 minutes, before transferring to a 3 quart container. Place in freezer no longer than 1-1/2 hours, or until cold. (Do not completely freeze)
3. While ice cream is chilling, prepare the pecans: Melt butter over medium-high heat. Add pecans and syrup. Stir over medium heat until pecans are fragrant and slightly browned, about 4 minutes. Spread pecans out on a parchment-paper lined baking sheet. Bake at 300 F 20 minutes, stirring every ten minutes. Cool completely. (As they cool they will get crunchy, so be sure to let them cool completely.)
4. Prepare the ice cream in an ice cream maker according to manufacturers instructions. Once cycle is finished, transfer the ice cream back to the container and stir in candied pecans. Allow to ripen in freezer 2-3 hours, or until firm.
Yield: 3 quarts.
Store ice cream in freezer up to 1 week. (Although, I’m certain it won’t last that long.)