on Amazon Blueberry Sorbet It was do delicious and put a smile on my father’s face (it is his favorite). Add the pecans and reduce the heat to medium and stir pecans until toasted. The pecans go from being done to being completely burned pretty quickly.Remove the pecans from the heat. If you prefer it not so rich, you can substitute in milk or more half-and-half than heavy cream.Transparent Sharer, Mountain Mover, Lover of Good Food, and making my home pretty by building, making over & repurposing all of the things. Allow them to cool.I put them in the measuring cup and just sat them in the fridge. And I have no shame…A few minutes before the ice cream is done in the maker, add in the pecans. Stir until the sugar completely melts.Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.Spread pecans out on a rimmed baking sheet and bake at 350°F for 10 minutes, until the pecans are lightly toasted. Everyone loved it. Stir the pecans until they are toasted. So I highly recommend doing it this way. You will know when is a good time once the pecans smell nice and toasted and are fully coated with the crystallized sugars. I used 1% milk, so I had to freeze longer, but otherwise delicious. Homemade ice cream is waayyyyy better than store bought. This is so worth the effort. After chilling the ice cream mixture, add a tablespoon of rum for each quart of ice cream and it shouldn’t require “sitting for a few minutes” before dipping after it’s frozen. Thanks for waiting. I’ve never made this particular ice cream, but adding rum certainly works well for vanilla ice cream.I tried this today. The second time around I even tried scalding the milk prior. In this recipe the butter flavor comes in the custard base, achieved by browning the butter first before adding the other ingredients. Just the right balance between the creamy, sweet, buttery flavor and the crunch of the salty pecans. And then, stir until the sugars have dissolved into the butter.Add in the pecans and reduce the heat to medium. Thank you for a great recipe!Melissa, I learned that adding 1Tbsp of vodka to the custard (and mixing well) just before churning helps to freeze perfectly and not too icy or hard. I did not have an ice cream maker but let me tell you, it was phenomenal.What I did encounter was that I too had problems with the brown sugar dissolving in the milk. I knew if I was gonna do it, it had to be done right.Butter pecan is one of my dad’s favorite ice cream. Sorry, our subscription service is unavailable. !Okay so a few weeks ago, I was hellbent on making this ice cream. At least for an hour, but you can place it in the fridge up to two days before making the ice cream in your ice cream maker.Once you are ready to make the ice cream, add the ice cream base to the ice cream maker and process it according to your machine’s instructions.Keeping in mind, that you will need ice and rock salt for this part of the process.So when I know I want to make ice cream, I take the ice in my freezer and store it in zip lock bags so that I don’t have to go buy ice.Doing that allows the ice maker to make more ice and for me to have enough and not wipe the house out of ice if they get thirsty or something.It is the perfect time to toast your pecans while your ice cream gets started in the maker.I did not have enough chopped pecans on hand. Melt the butter in a pan over med-high heat. The mixture is perfectly even.You can enjoy the ice cream right away as soft serve. I plan on trying this recipe again really soon because I just purchased a second hand ice cream maker and I’d love to break it in with this recipe!First attempt at homemade ice cream, using a KitchenAid mixer and ice cream attachment. It was also a little darker colored than yours. Or, you can freeze it and allow it to get harder.The heavy cream and half-and-half are what lend the delicious rich creamy flavor. Elise is a graduate of Stanford University, and lives in Sacramento, California.Your comment may need to be approved before it will appear on the site. I’ve made it a couple times. The ice cream is to DIE for. My kitchen smelled amazing through the whole process, like a dreamy caramel factory. Mix them together until your eggs and sugar are completely combined. Most recipes I read for it though just call for a vanilla base and to just chuck the nuts in during the churning process. Thanks for the wonderful recipe.What type of brown sugar did you use? Hmmm…. recipe with perfectly buttered and caramelized pecans, serving up, savory sweetness with every spoonful. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. An ice cream loving friend was in town this weekend, giving me the perfect excuse to make this batch of butter pecan ice cream!Butter pecan is one of my all time favorite flavors. Thanks EliseMy husband has been asking me for butter pecan ice cream since I got my kitchenaid ice cream maker a year ago. It tastes delicious! Making sure to stir constantly until the mixture is thick enough to coat the back of a wooden spoon. This was the most rigorous ice cream recipe I’ve ever made, and also the BEST one I’ve ever made.