Butter Pecan Ice Cream

1. Stage

Whisk the egg yolks: In a medium sized heat-safe bowl (metal, ceramic, or glass), whisk together the egg yolks until well blended. Set aside.

2. Stage

Set the cream in bowl over ice, with a sieve on top: Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top. Set aside.

3. Stage

Brown the butter, add brown sugar and salt: In a medium, heavy-bottomed saucepan on medium heat, melt the butter cook it, stirring constantly, until it just begins to brown. Add the brown sugar and salt. Stir until the sugar completely melts.

4. Stage

Add the milk slowly, dissolve sugar: Slowly add the milk, stirring to incorporate. It will foam up initially, so make sure you are using a pan with high enough sides. Heat until all of the sugar is completely dissolved. Do not let boil or the mixture may curdle.

5. Stage

Temper the eggs: Whisk in hand, slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate. Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.

6. Stage

Stir until the custard base thickens: Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5 to 7 minutes.

7. Stage

Pour the custard through the sieve and stir it into the cream: Add vanilla and stir until cool over the ice bath.

8. Stage

Chill: Chill the mixture thoroughly in the refrigerator.

9. Stage

Preheat the oven to 350°F.

10. Stage

Toast the pecans: While the oven is preheating, melt 1 tablespoon of butter. Toss with pecans and a pinch of salt. Spread pecans out on a rimmed baking sheet and bake at 350°F for 10 minutes, until the pecans are lightly toasted. Set aside to cool. Once cool, roughly chop the pecans and set aside.

11. Stage

Churn in your ice cream maker: Once the ice cream mixture is thoroughly chilled, churn in your ice cream maker according to the manufacturer's instructions.

12. Stage

Fold in chopped toasted pecans: Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the chopped pecans.

13. Stage

Freeze: Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving. Did you love the recipe? Give us some stars and leave a comment below!