Brown Sugar Pecan Ice Cream
A rich, Southern-inspired twist on classic custard-based ice cream, this recipe uses brown sugar for a deeper caramel flavor and crunchy pecans for a satisfying texture. It’s a perfect pairing for fall desserts, or anytime you’re craving something a little extra cozy.
Ingredients:
- 3 cups heavy cream
- 1 cup whole milk
- 1 scant packed cup brown sugar
- 4 egg yolks
- 1 cup pecan pieces
Instructions:
- In a heavy-bottomed saucepan, heat the cream, milk, and brown sugar over medium heat. Stir occasionally until the sugar is fully dissolved and the mixture is hot.
- In a separate bowl, whisk the egg yolks briefly.
- Slowly pour about 1 cup of the hot liquid into the yolks while whisking constantly to temper the eggs.
- Pour the yolk mixture back into the saucepan, whisking continuously.
- Cook over medium heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon—about 8 minutes. Do not let it boil.
- Strain the mixture into a clean bowl and let it cool completely.
- Stir in the pecan pieces.
- Pour the chilled mixture into the bowl of your Whynter ice cream maker and freeze according to the manufacturer’s instructions.
Serving Tip:
Top with a drizzle of warm maple syrup or a sprinkle of sea salt for an extra indulgent finish.
