The rich buttery flavors of Butter Pecan Ice Cream are nothing less than crave-worthy. Making this tasty dessert at home with Toasted Fisher® Pecans is easier than you may think!
1-1/2 cups
Fisher® Chef’s Naturals Pecan Halves, chopped
3 tablespoons
unsalted butter, softened
¼ teaspoon
table salt
1 cup
whole milk
4
egg yolks
¾ cup
brown sugar
2 cups
heavy cream
Food Safety Instruction
DIRECTIONS
- Heat oven to 350°F. Arrange Fisher® Pecans on ungreased baking sheet. Bake 5-6 minutes or until one shade darker in color and fragrant. Transfer to medium bowl; add butter and salt. Stir until butter is melted. Cool completely.
- Heat milk in small saucepan on medium-low heat until simmering. Whisk egg yolks and sugar in bowl until blended. Gradually add warm milk, whisking constantly. Return mixture to saucepan. Cook 3-5 minutes or until mixture reaches 160°F and coats the back of a spoon, stirring constantly. Strain mixture into clean medium bowl. Add cream; whisk until well blended. Place bowl over a second larger bowl filled with ice water to create an ice bath. Stir mixture frequently until cool. Cover and refrigerate until completely chilled, or overnight.
- Freeze mixture in ice cream maker according to manufacturer’s instructions. Add nuts during last 5 minutes of freezing. Spoon into airtight container and freeze until very firm.
