Instructions:
1. Toast the pecans:
- In a skillet, melt butter over medium heat.
- Add pecans and toast for 3–4 minutes until fragrant. Sprinkle lightly with salt.
- Remove from heat and cool.
2. Make the custard base:
- In a saucepan, heat milk + half the cream + sugar until warm (don’t boil).
- In a bowl, whisk egg yolks. Slowly pour warm milk mixture into yolks while whisking (to temper).
- Return to saucepan and cook over low heat, stirring, until mixture thickens slightly (coats the back of a spoon).
- Remove from heat. Stir in remaining cream, vanilla, and a pinch of salt.
3. Chill & churn:
- Let mixture cool, then refrigerate at least 4 hours or overnight.
- Pour into an ice cream maker, churn until creamy.
- In the last few minutes, fold in the buttered pecans.
- Transfer to a container and freeze 2–4 hours until firm.
👉 No Ice Cream Maker Version:
- After step 2, chill custard base fully.
- Whip 1 extra cup of cream until soft peaks form.
- Fold whipped cream into chilled custard.
- Stir in pecans, pour into container, freeze 6 hours (stir once or twice if possible).
✨ Serving ideas:
- Scoop into waffle cones or bowls 🍨
- Drizzle with caramel or maple syrup for extra decadence 🥄
- Sandwich between two cookies for a butter pecan ice cream sandwich 😍
Would you like me to also give you a quick 3-ingredient shortcut version (no eggs, no custard) for when you want ice cream fast?
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