Butter Pecan Frozen Custard

NOTES

Toast the chopped pecans at least few hours ahead of time and freeze. Avoid entire halves of pecans: they are too big for the ice cream.

Note 8/19/2023: I increased nuts from 2/3 C to 3/4. Maybe keep it at 3/4. Specified salt in the pecans and increased salt in the base. Next time consider using only 3 egg yolks?

Note 10/6/2023: The above changes were good. Recipe updated to reflect them.

To prepare the pecans

3/4 cup coarsely chopped pecans, some larger (not whole) pieces and some small. 

2 Tbl unsalted butter

2 pinches table salt or sea salt

Into a medium skillet, place pecans, butter, and salt; heat over medium to saute them, stirring occasionally until the pecans are fragrant, 3-5 mins.  Pour pecans onto a plate to allow them to cool. If making ahead of time, flash freeze them on a cookie sheet until ready to add them to the ice cream base.

Ingredients for ice cream base

4 T butter

2 C cream

1 C milk

3/4 C packed brown sugar

2 generous pinches Kosher salt

3 egg yolks

Enough ice for ice bath

Frozen freezer bowl

Instructions

Place egg yolks in a medium bowl and using a hand mixer, whip until lighter and increased in volume. Set aside.

Brown the butter in a large saucepan.

Off heat, quickly add the cream, milk, salt, and brown sugar to the saucepan and return to medium low heat, stirring occasionally.

When mixture gets to 175°F and the sugar is dissolved, using a ladle, temper the eggs slowly with the hot cream mixture.

Return egg mixture to the pan and cook on medium low for about 4-8 minutes, stirring occasionally with a metal spoon, until it starts to thicken and it passes the spoon test. The custard should have a rich nutty flavor. (Prepare an ice bath in a large bowl at this time)

Pour custard into a metal bowl and cool in an ice bath to 70-75°F before adding it to the ice cream maker.

Make ice cream, adding the frozen chopped pecan pieces about halfway through (or later) so they can be incorporated fully.