Homemade Butter Pecan Ice Cream

Ingredients:
– 1 cup pecans
– 1 cup heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 3/4 cup butter
– 4 large egg yolks

Directions:
1. Start by toasting the pecans in a skillet over medium heat for about 5 minutes until they become fragrant. Once done, let them cool off a bit.
2. In a saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Gently heat the mixture over medium heat, stirring until the sugar dissolves.
3. While that’s warming up, whisk the egg yolks in a separate bowl until smooth. Next, slowly pour the warm cream mixture into the yolks while whisking constantly to avoid scrambling the eggs.
4. Pour this mixture back into the saucepan and cook over low heat, stirring frequently until it thickens. Make sure it doesn’t boil!
5. Once thickened, remove it from the heat and stir in the vanilla extract and butter until everything is well combined and melted.
6. Allow the mixture to cool down, then pop it in the refrigerator for at least 2 hours, or even better, overnight.
7. When you’re ready, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. After that, fold in the toasted pecans and churn a little more until they are evenly distributed.
9. Finally, transfer the ice cream to a container and freeze until it’s nice and firm.