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Hooray for Summer and for Ice Cream Season! I had my first hard ice cream of the year the other night at supper. Strawberry Ice Cream and it was so good!! Made from fresh local berries.
I wanted to make some homemade ice cream for myself and popped the bowl of my ice cream machine into the freezer a couple of days ago. I had found what looked to be a fairly simple recipe on The Recipe Rebel for a Homemade Butter Pecan Ice Cream.
I only ever really eat ice cream in the summer months. It is a rare treat for me. Usually I will use ready made, even though I have an ice cream machine, but this one looked really easy to make and so I went for it!
My ice cream machine is a just an inexpensive Cuisinart 1 1/2 QT Ice Cream, Frozen Yogurt and Sorbet Maker. I bought it a few years ago and I will be honest this is the first time I have really used it. I have struggled with finding space in my freezer to freeze the ice cream bowl. Thankfully this week I had space and so I went for it!
I was really pleased with the results. I know it is very easy to just pick up some ice cream from the shops, but it is the same with everything. Shop bought cannot really compare with homemade when it comes to taste, and I like knowing exactly what is in it!!
All words I can pronounce! Yay!!
WHAT YOU NEED TO MAKE HOMEMADE BUTTER PECAN ICE CREAM
Just a few simple ingredients and an electric Ice Cream machine. Buttery, rich, creamy and decadently delicious!
1 1/2 cups (360ml) heavy whipping cream
1 1/2 cups (360ml) full fat milk
3/4 – 1 cup (150g-200g) soft light brown sugar, depending on how sweet you want it to be
4 large free range egg yolks
1 TBS pure vanilla extract
1/4 tsp salt
1 cup (115g) toasted and chopped pecans
Do try to use the full fat ingredients if you can. This makes the world of difference when it comes to richness and creaminess. The higher the fat content, the richer and creamier and more delicious your ice cream will be!
Don’t be tempted to use any less than 3/4 of a cup of brown sugar (150g). This is the least amount of sugar I recommend. The buttery/caramel like flavor of this ice cream comes from the use of brown sugar in it’s custard.
I like to use organic free-range eggs. Large. You can use any kind of large egg. Free-range and organic is a personal choice of mine. It makes no different to the taste.
Use pure vanilla if you can and vanilla paste is even better if you have it. Also don’t leave out the salt. It helps to enrich the flavor of the ice cream and enhance the sweetness. It is only a small amount but it does make a difference.
DO toast your nuts before using for the ultimate in pecan nuttiness. Toasting always brings out the best qualities in nuts. For instructions on how to do this, see below.
HOW TO MAKE HOMEMADE BUTTER PECAN ICE CREAM
If you have an ice cream machine, this really is a very simple ice cream to create. Easy and delicious!
Freeze the ice cream maker bowl overnight according to the manufacturers instructions.
Measure the cream, milk, sugar and egg yolks into a saucepan and whisk together until thoroughly combined and smooth.
Cook over medium heat, whisking constantly, until thickened. (It should be like custard.)
Whisk in the vanilla and salt. Strain the cooked mixture through a sieve into a bowl. Cover the top with cling film to help prevent a skin from forming.
Refrigerate until completely cold. (You can speed this process up by putting it into the freezer and stirring it every ten minutes. Do not let it freeze solid or form crystals.)
Pour the chilled mixture into the ice cream machine bowl and place into your ice cream machine. Churn for 20 minutes, until a soft serve consistency is achieved. Add the toasted pecans during the last five minutes of churning.
Scrape into a glass loaf pan or baking dish, cover tightly and freeze until firm, four to six hours.
Leave to sit at room temperature for 5 to 10 minutes before scooping. Store tightly covered in the freezer for up to 3 months.
SIMPLE FACT ABOUT HOMEMADE BUTTER PECAN ICE CREAM
1. The flavor comes from using vanilla in the ice cream not butter. The combination of brown sugar and vanilla create an almost caramel like buttery flavor.
2. The richness of this ice cream comes from the use of both heavy whipping cream and whole milk. You can use all milk of course, but your ice cream will not have as rich a flavor.
3. Properly wrapped this ice cream will keep for up to three months in the freezer. For easy simply remove from the freezer and let set at room temperature for 5 to 10 minutes.
4. Use toasted nuts to make this ice cream for optimal pecan flavor. To toast simply place the nuts in a single layer on a baking sheet and toast in a moderate oven (350*F/180*C) for 8 to 10 minutes. Leave to cool completely before using. Toasting the nuts makes all the difference in the world as far as taste goes!
WHAT I LIKED ABOUT HOMEMADE BUTTER PECAN ICE CREAM
I loved the ease of preparation when it came to making this ice cream. I have always avoided making my own ice cream if I can because I thought it took a lot of work. Not this one! Its very simple to make!
As a Diabetic I liked also that I was able to control the sweetness in it, having used the smaller amount of sugar. It had just enough toasted pecan pieces in it and a lovely flavor. I will be making this one again!
I served it scooped into an ice cream bowl with some cookies on the side. The perfect summer-time dessert!
If you are looking for cool, summer friendly desserts, you might also be interested in the following choices, all delicious of course!
EASY LOW CARB STRAWBERRY ICE CREAM – This easy Strawberry Keto Friendly Ice Cream Recipe is made in a mason jar instead of an ice cream machine! This no-churn low carb ice cream recipe takes just minutes to make. It is so creamy and so delicious, you’d think it was store bought ice cream, rather than homemade. It makes a very small amount, just enough for three servings.
HOT FUDGE MARSHMALLOW REFRIGERATOR PIE – This is a rich and fluffy no bake pie. You can use either a graham cracker crust or a traditional baked pie crust. With a layer of chilled homemade hot fudge on the bottom and a sweet and fluffy layer of homemade marshmallow on top, it is simple to make and always goes down a real treat with anyone I serve it to!
Yield: 8 servings
Author: Marie Rayner
Homemade Butter Pecan Ice Cream
Prep time: 15 MinCook time: 20 MinInactive time: 4 HourTotal time: 4 H & 35 M
This is rich and creamy, using only 7 simple ingredients, and 25 minutes of time in the ice cream machine.
Ingredients
1 1/2 cups (360ml) heavy whipping cream
1 1/2 cups (360ml) full fat milk
3/4 – 1 cup (150g-200g) soft light brown sugar, depending on how sweet you want it to be
4 large free range egg yolks
1 TBS pure vanilla extract
1/4 tsp salt
1 cup (115g) toasted and chopped pecans
Instructions
Freeze the ice cream maker bowl overnight according to the manufacturers instructions.
Measure the cream, milk, sugar and egg yolks into a saucepan and whisk together until thoroughly combined and smooth.
Cook over medium heat, whisking constantly, until thickened. (It should be like custard.)
Whisk in the vanilla and salt. Strain the cooked mixture through a sieve into a bowl. Cover the top with cling film to help prevent a skin from forming.
Refrigerate until completely cold. (You can speed this process up by putting it into the freezer and stirring it every ten minutes. Do not let it freeze solid or form crystals.)
Pour the chilled mixture into the ice cream machine bowl and place into your ice cream machine. Churn for 20 minutes, until a soft serve consistency is achieved. Add the toasted pecans during the last five minutes of churning.
Scrape into a glass loaf pan or baking dish, cover tightly and freeze until firm, four to six hours.
Leave to sit at room temperature for 5 to 10 minutes before scooping. Store tightly covered in the freezer for up to 3 months.
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