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There’s something undeniably special about homemade ice cream. The rich, creamy texture and the ability to customize flavors make it a beloved treat for both children and adults alike. Among the myriad of flavors available, Buttery Bliss Pecan Ice Cream stands out as a luxurious indulgence that beautifully combines the nutty flavor of toasted pecans with a creamy base that feels like a warm hug on a hot day. This delightful dessert not only satisfies your sweet tooth but also envelops you in a symphony of flavors that dance on your palate.

Buttered Pecan Ice Cream – So Rich & Creamy!

Indulge in the delightful taste of homemade Buttery Bliss Pecan Ice Cream with this easy-to-follow recipe. Combining creamy ingredients with toasted pecans creates a rich, nutty flavor that’s hard to resist. Learn how to make this luxurious ice cream from scratch, including tips on toasting pecans and crafting a velvety base. Perfect for warm days or cozy nights, this treat is sure to impress family and friends with every scoop. Enjoy the satisfaction of creating your own gourmet dessert at home!
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Ingredients
  

1 cup pecans, toasted and roughly chopped

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

4 large egg yolks

1 teaspoon pure vanilla extract

1/2 teaspoon sea salt

1/4 cup unsalted butter

1/2 teaspoon cinnamon (optional, for extra warmth)

Instructions
 

Prepare the Pecans:

    - In a skillet over medium heat, melt 1/4 cup of unsalted butter. Add the toasted pecans and sauté for about 3-4 minutes until they are fragrant and slightly caramelized. If using, sprinkle in the cinnamon at this stage. Set aside to cool.

      Make the Ice Cream Base:

        - In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Cook over medium heat, stirring occasionally, until the mixture is warm and the sugar dissolves (do not let it boil).

          Whisk the Egg Yolks:

            - In a separate bowl, whisk the egg yolks until they turn pale and slightly thickened (about 2-3 minutes). Gradually add about a cup of the warm cream mixture to the egg yolks, whisking continuously to temper the yolks and prevent them from scrambling.

              Combine and Cook:

                - Pour the egg yolk mixture back into the saucepan with the rest of the cream mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (around 6-8 minutes). It should reach about 170°F (77°C).

                  Chill the Base:

                    - Remove the saucepan from heat and stir in the vanilla extract and sea salt. Transfer the mixture to a clean bowl (or a container) and let it cool at room temperature before refrigerating for at least 4 hours, preferably overnight. This helps the flavors to develop.

                      Churn the Ice Cream:

                        - Once the base is chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. In the last few minutes of churning, gently fold in the sautéed pecans.

                          Freeze and Serve:

                            - Transfer the churned ice cream into an airtight container and freeze for at least 4-6 hours to firm up.

                              Enjoy:

                                - Scoop into bowls or cones and top with extra pecans or a drizzle of caramel sauce if desired.

                                  Prep Time, Total Time, Servings: 20 minutes | 1 day (including chilling time) | about 6 servings