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There's something undeniably magical about homemade ice cream. The creamy texture, the rich flavors, and the satisfaction of crafting a treat from scratch all contribute to its allure. Among the myriad of flavors available, Buttered Pecan Bliss Ice Cream stands out as a rich and indulgent choice. This delightful dessert marries the warmth of buttery pecans with a luxurious cream base, creating a symphony of taste that dances on the palate.

Buttered Pecan Ice Cream – So Rich & Creamy!

Indulge in the irresistible flavors of homemade Buttered Pecan Bliss Ice Cream with this delightful recipe. Combining the warmth of toasted pecans with a rich, creamy base, this treat offers a symphony of taste that's sure to please. From toasting the pecans to crafting a velvety custard, each step is an adventure in flavor. Enjoy this treat in a cone, bowl, or as a topping for desserts. Perfect for any occasion, making ice cream at home brings joy and satisfaction.
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Ingredients
  

1 cup pecans, chopped

1/4 cup unsalted butter

1 cup brown sugar

2 cups heavy cream

1 cup whole milk

1 teaspoon vanilla extract

1/2 teaspoon sea salt

4 large egg yolks

1/2 cup granulated sugar

Instructions
 

Toast the Pecans: In a medium skillet over medium heat, melt the 1/4 cup of unsalted butter. Add the chopped pecans and brown sugar. Stir constantly for about 5-7 minutes, until the pecans are toasted and caramelized. Remove from heat and let cool completely.

    Make the Custard Base: In a medium saucepan, combine the heavy cream, whole milk, vanilla extract, and sea salt. Heat over medium-low heat until warm, but not boiling.

      Whisk the Egg Yolks: In a separate bowl, whisk together the egg yolks and granulated sugar until pale and smooth.

        Temper the Egg Yolks: Gradually pour about one cup of the warmed cream mixture into the egg yolks while whisking continuously. This step is crucial to avoid scrambling the eggs.

          Combine Mixtures: Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a spatula until the mixture thickens slightly and coats the back of the spatula (about 8-10 minutes).

            Chill the Custard: Remove the custard from the heat and strain it through a fine-mesh sieve into a bowl (to catch any cooked egg bits). Let it cool at room temperature, then cover and refrigerate for at least 4 hours (or overnight) until completely chilled.

              Churn the Ice Cream: Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. When it reaches a soft-serve consistency, add the cooled buttered pecans and mix lightly.

                Freeze the Ice Cream: Transfer the ice cream to an airtight container and freeze for at least 4-6 hours, or until firm. For a scoopable consistency, let it sit at room temperature for a few minutes before serving.

                  Serve & Enjoy: Scoop the rich and creamy buttered pecan ice cream into bowls or cones, and enjoy the delightful combination of buttery, nutty flavors!

                    Prep Time: 30 minutes | Total Time: 8 hours (including chilling and freezing) | Servings: 6-8 servings