Butter Pecan Ice Cream
5 TB butter
1/4 cup packed dark brown sugar
1/2 tsp. Kosher salt
2 cups heavy whipping cream
3/4 cup whole milk
6 large egg yolks
1/2 tsp. pure vanilla extract
1 TB butter
1 cup pecan halves
1/8 tsp. Kosher salt
Melt butter in medium saucepan. Stir in brown sugar and salt. Whisk in 1 cup of cream and milk and stir until mixture is dissolved and warm. Do not boil.
Pour remaining cup of cream into a large bowl. Set a mesh strainer on top, set aside.
In another bowl, whisk the egg yolks until creamy and pale in color. Slowly pour the brown sugar mixture into the egg yolks, whisking constantly to temper the eggs. Then pour the warmed egg yolks back into the saucepan.
Stir mixture constantly over medium heat until the mixture coats the back of a spatula. Pour mixture through mesh stainer into the bowl of cream. Add vanilla and stir. Place bowl in ice bath until it reaches room temperature. Chill in refrigerator 8 hours or overnight.
Meanwhile, melt butter in microwave. Add pecans and toss to coat, then sprinkle with salt. Spread evenly on baking sheet and bake 350 degrees for 10 minutes. Stir pecans halfway through baking. Let pecans cool.
Freeze in ice cream maker according to your manufacturing instructions. During the last few seconds of churning, add pecans.
Recipe Source: Adapted from The Perfect Scoop