Butterscotch Pecan Ice Cream Recipe
This Butterscotch Pecan Ice Cream Recipe is so delicious and so good!
Servings: 6 servings
Calories: 705kcal
Ingredients
For the Pecans
- 1 tbsp butter
- 1 cup pecans chopped
- 1/8 tsp salt
For the Ice Cream
- 5 tbsp butter
- 3/4 cup brown sugar
- 1/2 tsp salt
- 2 cup heavy cream divided
- 3/4 cup whole milk
- 6 large egg yolks
- 1/2 tsp vanilla extract
- 1/3 cup butterscotch chips
Instructions
- Preheat oven to 350 degrees.
- Melt 1 tbsp. butter in small microwavable bowl. Toss pecans in butter. Spread onto baking sheet and lightly salt. Place in oven to bake for 10-12 minutes, stirring once or twice. Remove from oven and let cool completely.
- In a medium mixing bowl, whisk egg yolks and set aside.
- In a separate mixing bowl, pour 1 cup of heavy cream in, then place a mesh sieve over top.
- In a medium sauce pan set over medium-low heat, melt butter. Whisk in brown sugar and salt (the mixture will become clumpy). Stir in 1 cup of heavy cream and the whole milk. Once the mixture is warm, add to bowl with yolks. Stir continuously to temper the eggs.
- Return mixture to medium heat. Add butterscotch chips, stirring constantly, until the mixture thickens and it reaches approximately 160-170 degrees. Immediately remove and pour through sieve into remaining cream. Add vanilla and stir.
- Cover the bowl and transfer to the refrigerator until completely cooled or place/stir over an ice bath to chill.
- Once the mixture is chilled, freeze in an ice cream maker according to manufacture's directions. After 15 minutes, add toasted pecans. Transfer into an freezer-safe, air-tight container. Freeze for 2-4 hours.
Nutrition
Serving: 6serving | Calories: 705kcal | Carbohydrates: 42g | Protein: 7g | Fat: 59g | Saturated Fat: 29g | Cholesterol: 328mg | Sodium: 440mg | Potassium: 223mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1834IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg