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Cuisinart Butter Pecan Ice Cream

Cuisinart Butter Pecan Ice Cream
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Rich, creamy, and packed with buttery toasted pecans, this homemade butter pecan ice cream is a decadent treat that’s perfect for any occasion. Made with a custard base and churned to perfection, it’s a timeless classic with a Southern flair.

Ingredients

Scale

For the Buttered Pecans:

  • 4 tbsp unsalted butter
  • 1 cup pecan halves and pieces
  • 1 tsp kosher salt

For the Ice Cream Base:

  • 2¼ cups whole milk
  • 2¼ cups heavy cream
  • 1 whole vanilla bean (or 2 tsp pure vanilla extract)
  • 4 large eggs
  • 2 large egg yolks
  • 1⅛ cups sugar

Instructions

  1. Toast the Pecans: Melt butter in a skillet over medium-low heat. Add pecans and salt, stirring frequently until golden and fragrant (4–6 minutes). Strain butter (optional) and cool pecans completely.
  2. Prepare the Custard Base: Combine milk and cream in a saucepan. Split the vanilla bean, scrape out seeds, and add both seeds and pod to the mixture. Heat over medium until it reaches a gentle boil, then simmer on low for 30 minutes.
  3. Mix Eggs and Sugar: In a bowl, beat eggs, yolks, and sugar with a hand mixer until thick and pale yellow (about 2 minutes).
  4. Temper the Eggs: Slowly whisk one cup of the hot milk mixture into the egg mixture to temper it. Pour back into the saucepan and cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a spoon.
  5. Chill the Custard: Strain the custard through a fine-mesh sieve into a bowl. Cover with plastic wrap pressed directly onto the surface to prevent skin formation. Chill completely in the refrigerator (at least 4 hours or overnight).
  6. Churn the Ice Cream: Pour chilled custard into an ice cream maker and churn according to manufacturer instructions (about 25–30 minutes). Add toasted pecans during the last few minutes of churning.
  7. Freeze for Firmness: Transfer to an airtight container and freeze for at least 2 hours for a firmer texture. Let sit at room temperature for 10–15 minutes before serving.

Notes

  • Serving Suggestions: Serve in bowls or waffle cones with extra toasted pecans or caramel drizzle for added indulgence.
  • Tips & Tricks: Temper eggs slowly to avoid curdling; chill custard thoroughly before churning for smoother ice cream. Toast pecans carefully—don’t let them burn!
  • Storage/Reheating: Store in an airtight container in the freezer for up to two weeks. Before serving, let soften at room temperature for about 10–15 minutes.

Find it online: https://icecreamin.com/cuisinart-butter-pecan-ice-cream/