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 cupFisher® Chef’s Naturals Pecans, chopped
3 tablespoons unsalted butter, softened
1/4 teaspoon salt
1 cup whole milk
4 large egg yolks
3/4 cup brown sugar
2 cups heavy cream
Preheat oven to 350°F
Toast pecans on a cookie sheet until lightly browned and aromatic, about 5 to 6 minutes. Transfer pecans to a medium bowl. Add butter and salt to hot pecans and toss until butter is melted, then cool pecans completely (they will absorb the butter).
Prepare an ice bath by setting a 2-quart bowl over a larger bowl that is partially filled with ice water. Set a strainer over the smaller bowl and set aside.
Heat the milk in a saucepan over medium-low heat until simmering. Whisk egg yolks and sugar in a small bowl. Gradually pour the warmed milk into the yolk mixture, whisking constantly. Pour the mixture back into the saucepan and cook for 3 to 5 minutes, stirring constantly with a wooden spoon until the custard thickens and you can draw a line across the back of the spoon with your finger. Mixture should register 165°F on a thermometer.
Strain the custard into bowl in the ice bath and immediately add the heavy cream. Stir until well blended. Removed bowl from water bath and cover with plastic wrap and chill thoroughly, preferably overnight.
Freeze custard in ice cream maker according to manufacturer’s instructions until almost firm. Add nuts for last 5 minutes of freezing. Transfer to an airtight container and freeze until very firm.