On our trip to Savannah we had a Butter Pecan ice cream at Leopold’s Ice cream and it was d-e-l-i-c-i-o-u-s! No wonder the line was huge 🙂
It was a vanilla ice cream with buttered pecan chunks all over it! And when we got home that was the first recipe we had to make!
We (I actually mean Luciano, he’s the ice cream maker in the house!) used our vanilla ice cream as the base – which is amazing, by the way! – and added lots of buttered pecans! And it was as good as the one from Leopold’s!
- 4 egg yolks
- ¾ cup sugar
- 2 cups milk
- 1 tsp vanilla extract
- 1 tbsp vanilla paste
- 1 cup heavy cream
- ⅔ cup pecans, roughly chopped
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- Mix the egg yolks and the sugar. Use an electric mixer to beat until mixture is pale and creamy. Set aside.
- In a medium saucepan place 1 cup of milk, the vanilla extract and vanilla paste. Let the mixture boil over medium heat.
- When it starts boiling add ⅓ of this milk to the yolk and sugar mixture. Mix well. Now pour this mixture in the pan with remaining milk. Keep stiring on low heat until the mixture thickens. Remove from heat.
- Add remaining 1 cup of milk and heavy cream. Mix well and let it cool.
- Meanwhile melt butter in a small skillet. Add pecans. Let it cook for about a minute and add brown sugar. Mix well until all pecan pieces are covered with brown sugar. Remove from heat and place pecans in the fridge.
- Place vanilla ice cream in the ice cream maker and work it according to manufacturer's instructions. When ice cream is done add the pecans and mix well. Put ice cream in the freezer for at least 2 hours. You could serve immediately if you prefer a softer ice cream.
No ice cream maker? No problem. Place the ice cream base in a large bowl and put it in the freezer. When approximately 1 inch around the edge of the bowl is frozen, beat the ice cream base with a hand mixer and return it to the freezer. Repeat this process until the mixture has as ice cream texture! Then add the buttered pecans.
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