Buttery Bliss Pecan Ice Cream Recipe

Ingredients

Ice Cream Base

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 5 large egg yolks
• 1 vanilla bean, split and scraped
• ¼ cup unsalted butter, melted

Pecan Caramel Swirl

• 1 cup pecan halves
• ½ cup brown sugar, packed
• ¼ cup pure maple syrup
• 2 Tbsp unsalted butter
• ¼ tsp flaky sea salt

Seasonings & Optional Toppings

• Pinch of ground cinnamon (optional)
• Fresh berries for serving (optional)

Instructions

Cooking the Custard

1. Temper the yolks. Gradually pour about a third of the hot cream mixture into the yolk‑sugar bowl, whisking constantly. This gently raises the temperature of the yolks without scrambling them.
2. Combine and thicken. Return the tempered yolk mixture to the saucepan. Cook over low‑medium heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon (about 170°F/77°C). This creates a smooth, thickened base.
3. Finish with butter. Remove the pan from heat and whisk in the melted butter until fully incorporated. The butter adds a glossy sheen and extra richness that defines the “bliss” in this ice cream.
4. Strain and chill. Pour the custard through a fine‑mesh sieve into a bowl to remove any cooked egg bits. Cover with plastic wrap placed directly on the surface and refrigerate for at least 30 minutes, or up to 2 hours.

Making the Pecan Caramel Swirl

1. Toast pecans. Spread pecan halves on a baking sheet and toast in a 350°F oven for 8‑10 minutes, stirring once, until fragrant and lightly browned.
2. Caramelize sugar. In a small saucepan, melt the brown sugar with the maple syrup over medium heat, stirring until smooth. Add the butter and continue cooking for 2‑3 minutes until the mixture bubbles and thickens.
3. Combine pecans. Stir the toasted pecans into the caramel, then sprinkle the sea salt. Remove from heat and let the swirl cool slightly; it should be thick but pourable.

Churning and Final Assembly

1. Churn the custard. Pour the chilled custard into your ice‑cream maker and churn according to the manufacturer’s instructions (usually 20‑25 minutes) until it reaches a soft‑serve consistency.
2. Swirl in caramel. Transfer two‑thirds of the churned ice cream to a freezer‑safe container. Drizzle half of the pecan caramel over the surface, then fold gently with a spatula. Add the remaining ice cream and finish with the rest of the caramel, creating ribbons.
3. Freeze to set. Cover the container with a lid or plastic wrap and freeze for at least 2 hours before serving. This firming step ensures the ice cream holds its shape for brunch plating.