Now that I’ve gotten the hang of my ice cream maker, I’m trying to recreate all our favorite ice cream flavors. I’d much rather make my own at home by the quart than have a gallon of ice cream with who knows what in it. Because if I have a gallon of mystery ingredient ice cream, I am going to eat it. At least this way there’s nothing I can’t pronounce in my ice cream, and a quart disappears a lot faster than a gallon.
I made my favorite, peach ice cream, a few weeks ago, so I thought I’d give The Renaissance Man’s favorite a try next.
This is technically a frozen custard, which means it has a few extra steps. The steps aren’t hard (unless you’re bad at tempering eggs, which I am) and they definitely are worth it. Frozen custard is so much richer than regular ice cream.
Butter Pecan Ice Cream
- 2 C. milk
- 2 C. heavy cream
- 1 1/2 C. packed brown sugar
- 1 1/2 C. pecan halves
- 3 Tbsp. butter
- 2 tsp. corn starch
- 4 large eggs
- 3/4 tsp. vanilla
Step 1: Preheat the oven to 350 degrees. Spread the pecan halves on a cookie sheet and place them in the oven for about 8 minutes, or until fragrant. Pour the toasted pecans into a bowl with the butter and stir around until the butter is melted. If you are using unsalted butter, add 1/4 tsp. of salt to the nuts. If your butter is salted, don’t add it.
Step 3: Heat the milk and cream together in a saucepan until just boiling. Add the hot milk mixture to the sugar and eggs in a thin stream, whisking the entire time. I cannot stress enough that you should add it slowly and not to stop whisking. I have ended up with scrambled eggs more times than I can count by pouring hot milk into eggs. Once the milk is added, pour the liquid back into the saucepan.
Step 4: Heat the custard over low heat, stirring constantly, until the mixture coats the back of a spoon.
Remove it from the heat and immediately pour it through a five mesh sieve (hopefully you have a larger one than I do). Discard any scrambled egg bits that the sieve catches. Add the vanilla and stir well.
Step 5: Once the custard is cold, stir in the buttered pecans. Pour into your ice cream maker and process.