Pecans, butter, double cream and brown sugar are cooked together in this delicious caramel-flavoured butter pecan ice cream. It takes a little work, but it's so, so worth it - it tastes just like ice cream from a fancy ice cream shop.
- 200g dark brown soft sugar
- 2 eggs
- 175ml milk
- 175ml double cream
- 125ml double cream
- 1 tsp. vanilla extract
- 5 tbsp. roughly chopped pecans
- 1 tbsp. butter
In a frying pan, melt the butter. Add the pecans and toast for a minute or two or until lightly golden. Take off the heat and set to one side.
Put the brown sugar, eggs, milk and 175ml double cream into a medium saucepan. Stir together over a low heat until smooth. Cook for 2 minutes, stirring constantly, until simmering. Once simmering, cook for a further 2 minutes.
Take the pan off the heat, then stir in the rest of the cream, vanilla and buttery pecans. Pour into an ice cream maker and churn according to manufacturer's instructions, or into a freezer-proof container and freeze for 3-4 hours, stirring halfway through. Take out of the freezer for 15 minutes before serving.