Ingredients
Scale
1 ½ cups Pecans
4 tablespoons Unsalted butter
2 cups Whole milk
1 ½ cups Heavy cream
¾ cup Granulated sugar
¼ cup Light brown sugar
6 Large egg yolks
2 teaspoons Vanilla extract
½ teaspoon Salt
Instructions
- Toast the pecans in 2 tablespoons of melted unsalted butter until golden brown and fragrant. Cool completely
- Make the custard by heating 1 cup of whole milk with granulated and brown sugar until dissolved. Temper in the egg yolks, then return the mixture to the heat and stir until thickened. Remove from heat, stir in remaining milk and heavy cream, vanilla, and salt
- Cool the custard mixture, then churn according to your ice cream maker's instructions. Add toasted pecans in the last minutes of churning. Freeze until firm
Notes
For a dairy-free version, use coconut oil in place of butter and coconut cream in place of heavy cream.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 300 kcal
- Sugar: 30 g
- Sodium: 100 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 150 mg