Butter Pecan Ice Cream: Rich Custard Recipe

Instructions:

1. Melt the butter in a heavy-bottomed skillet over medium heat. Continue cooking, swirling occasionally, until the milk solids separate and turn a deep amber or golden brown, smelling distinctly nutty. Remove immediately from the heat.
2. Add the pecan halves and brown sugar to the brown butter skillet. Toss quickly and return to low heat. Cook for 1–2 minutes until the pecans are fully coated and fragrant.
3. Remove the pecans from the heat, stir in the 1 tsp vanilla and 1/4 tsp salt. Spread them onto a parchment-lined baking sheet to cool completely. Once cool, roughly chop and reserve.
4. Combine the heavy cream, whole milk, and half of the granulated sugar in the saucepan. Heat over medium heat until small bubbles form around the edges (do not boil). Remove from heat.
5. Whisk the egg yolks and remaining sugar vigorously in a separate bowl until pale and thick. Slowly stream 1/2 cup of the warm cream mixture into the yolks while whisking constantly. This tempering prevents scrambling.
6. Pour the tempered yolk mixture back into the remaining warm cream in the saucepan. Return to low heat and stir continuously until the mixture coats the back of a spoon, reaching 175°F (80°C). Do not allow it to exceed 180°F (82°C).
7. Immediately strain the custard base through a fine-mesh sieve into a clean bowl. Cover the surface directly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, until thoroughly chilled.
8. Once chilled, churn the custard base according to your ice cream maker's instructions. In the last 1–2 minutes of churning, add the reserved brown butter pecan crunch mixture. Transfer the churned ice cream to an airtight container and freeze for at least 3 hours to harden before serving.