Butter Pecan Ice Cream

Pecan is a staple pantry ingredient in our household. We love pecans in so many things. I use pecan in porridge, trail mix, cheesecake crust or just simply munch on it. I thought of making Pecan Ice Cream a long time ago but I always ended up buying it. I had a big carton of heavy whipping cream in the refrigerator for a while that was used in cake frosting, cooking, and Persian Ice Cream. There was still some left, so I had to make Pecan Ice Cream.

Homemade ice cream is so darn easy to make without ice cream maker. I shared Persian Ice Cream and Strawberry Ice cream. They were simply delicious. This one is also no churn egg less ice cream turned out so smooth and creamy. This buttery nutty ice cream is as good as store bought version with only six ingredients. I toasted pecans in butter to enhance the nutty flavor, then added brown sugar and let it melt and coated the pecans for extra crunch. It was perfectly sweet for our liking. If you like pecan, you'll love this ice cream for sure! Here is my take on.

Ingredients~
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 cup sugar or as per taste
3/4 cup pecans, half roughly chopped and half coarsely ground 
1 tbsp butter
2 tsp brown sugar

Method~

Place whisk attachment or beater and the bowl in the fridge for at least 2 hours. In a small pan over medium heat, melt butter and toast roughly chopped pecans until lightly browned and fragrant, stirring constantly, about 2 minutes, then add in coarsely ground pecans and stir fry for a minute. Sprinkle brown sugar, stirring constantly until sugar melts. Remove from the pan and set aside. Once cooled refrigerate until ready to mix in the cream. Boil milk in a heavy bottomed pan till it is reduced down to 1 cup. Add sugar and boil for 8-10 minutes until thickens. Cool it completely and chill in the refrigerator. 

Beat heavy cream in the chilled bowl till stiff peak. Add in milk mixture and whip for a minute, then gently fold toasted pecans until everything well incorporated. Transfer to a freezer safe container. Place a plastic wrap on top of the ice cream to avoid ice crystal and put a lid on it. Freeze for at least 8 hours. Scoop and serve. 

Happy Cooking!