Homemade Butter Pecan Ice Cream My CrowdPleasing Recipe

Instructions:

1. Melt butter in a skillet over medium heat. Add pecans and salt; toast, stirring frequently, until fragrant and golden brown. Remove from heat and spread on a baking sheet to cool completely. Roughly chop the pecans.
2. In a heavy-bottomed saucepan, combine heavy cream, whole milk, sugar, salt, and vanilla bean (if using). Heat over medium heat, stirring until sugar is dissolved, until almost simmering (but not boiling). Remove from heat. Remove vanilla bean shells before continuing.
3. In a separate bowl, whisk egg yolks until pale. Slowly drizzle a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them (prevent scrambling).
4. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the custard thickens enough to coat the back of the spoon and leaves a clear line when you run your finger through it (aim for about 170-175°F/77-79°C). Be careful not to let it boil.
5. Immediately remove the custard from the heat and strain it through a fine-mesh sieve (optional, for a smoother texture). Stir in the pieces of butter and the vanilla extract (if using). Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2-4 hours, or preferably overnight, until completely chilled.
6. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions.
7. During the last few minutes of churning, add the toasted pecans to the ice cream maker.
8. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden further. Now you can enjoy your homemade butter pecan ice cream.