**Butter Pecan Ice Cream**

**Butter Pecan Ice Cream**

**Ingredients:**

**For the Buttered Pecans:**
– 1 cup pecan halves or pieces
– 2 tablespoons unsalted butter
– 2 tablespoons brown sugar
– A pinch of salt

**For the Ice Cream Base:**
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 5 large egg yolks
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
– A pinch of salt

**Instructions:**

1. **Make the Buttered Pecans:**
– In a skillet over medium heat, melt the 2 tablespoons of butter. Add the pecans, brown sugar, and a pinch of salt.
– Cook, stirring frequently, until the pecans are toasted and caramelized, about 5-7 minutes.
– Remove from heat and let them cool completely. Once cooled, roughly chop the pecans and set them aside.

2. **Prepare the Ice Cream Base:**
– In a medium saucepan, combine the heavy cream, whole milk, and a pinch of salt. Heat the mixture over medium heat until it’s just about to boil, then remove from the heat.
– In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and thick.
– Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
– Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F or 77°C). Do not let it boil.
– Remove from heat and stir in the 2 tablespoons of butter and vanilla extract until the butter is fully melted and incorporated.

3. **Chill the Custard:**
– Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
– Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
– Refrigerate the custard for at least 4 hours, or overnight, until completely chilled.

4. **Churn the Ice Cream:**
– Once the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
– During the last few minutes of churning, add the cooled, chopped buttered pecans.

5. **Freeze:**
– Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.

6. **Serve:**
– Scoop the ice cream into bowls or cones and enjoy!

This **Butter Pecan Ice Cream** is rich, creamy, and packed with the sweet, buttery flavor of toasted pecans. It’s a perfect treat for a warm day or any time you’re craving a decadent dessert!