Lacey’s Pantry: Butter Pecan Ice Cream

By Lacey Newlin

Ice cream base:
• 6 large egg yolks
• 6 tablespoons unsalted butter
• 1 cup brown sugar
• 1/4 teaspoon salt
• 2 cups heavy cream
• 2 cups whole milk
• 1 teaspoon vanilla extract
• 1 cup pecans
• 1 tablespoon unsalted butter
• Pinch salt

  1. In a medium sized heat-safe bowl, whisk together the egg yolks until well blended. Add brown sugar and salt and mix until incorporated. Set aside.
  2. Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top. Set aside.
  3. In a medium, heavy-bottomed saucepan on medium heat, melt the butter and cook it, stirring constantly, until it just begins to brown.

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