Brown Sugar Pecan Ice Cream

Brown Sugar Pecan Ice Cream


  • 2 c. pecans
  • 1 c. packed brown sugar
  • 1 T. cornstarch
  • 1/8 tsp. salt
  • 3 large eggs
  • 2 c. whole milk
  • 2 tsp. vanilla
  • 2 c. chilled heavy cream.


  • Preheat the oven to 350 degrees.
  • In a shallow pan, spread the pecans evenly and toast in the middle of the oven until fragrant, about 5 minutes. Cool pecans and finely chop.
  • In a bowl, combine the brown sugar, cornstarch and salt. Whisk in the eggs until combined.
  • In a heavy saucepan, bring the milk just to a boil. Add the hot milk to the egg mixture in a slow stream, whisking until combined. Then pour the milk mixture back into the saucepan. Bring the custard to a boil over medium heat, whisking constantly. Boil for 1 minute continuing to whisk constantly. Stir in the vanilla.
  • Pour the custard into a bowl and chill until cold. Stir in the cream. Freeze the custard in an ice cream maker, adding the pecans at the very end of the processing. This may require 2 batches depending on the capacity of your ice cream freezer. Transfer the ice cream to an airtight container and put in the freezer to harden.

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