Housemade Pecan Recipe

Warm milk and cream

In a medium saucepan, combine 1.5 cups whole milk and 1.5 cups heavy cream. Add 2 tablespoons granulated sugar and 1/2 cup brown sugar. Warm over medium heat, stirring occasionally, until sugars dissolve and mixture is hot but not boiling (steam rising and small bubbles at the edge), about 5–7 minutes.

Temper egg yolks

While the milk mixture warms, whisk 4 large egg yolks in a heatproof bowl until smooth. Slowly ladle about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper and avoid scrambling.

Cook custard

Pour the tempered yolk mixture back into the saucepan with the remaining hot milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the mixture thickens slightly and coats the back of the spoon (temperature ~175°F / 80°C). Do not boil. This takes about 4–6 minutes.

Finish and chill

Remove the saucepan from heat. Stir in 1 teaspoon vanilla extract and 1 teaspoon fine sea salt. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Let cool at room temperature for 15 minutes, then cover and chill thoroughly in the refrigerator until very cold, at least 4 hours or overnight.

Churn

Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes depending on your machine.

Toast pecans

Meanwhile, preheat the oven to 350°F (175°C). Spread 1 cup pecan halves on a baking sheet in a single layer and toast for 6–8 minutes until fragrant. Watch carefully so they do not burn.

Candy pecans

In a medium bowl, toss the warm toasted pecans with 1 tablespoon melted unsalted butter, 2 teaspoons brown sugar, 1 teaspoon maple syrup (optional), and 1/4 teaspoon fine sea salt until evenly coated. Return to the baking sheet and bake 4–6 more minutes until the coating is set and glossy. Remove and let cool completely — the coating will harden as they cool.

Rough chop

Once cool, roughly chop half of the candied pecans (about 1/2 cup) to fold into the ice cream; leave the rest as larger pieces for texture and garnish.

When the churned ice cream reaches soft-serve stage, gently fold in the roughly chopped candied pecans, reserving a few larger pieces for the top. Transfer the mixture to a freezer-safe container, smoothing the top. Scatter the remaining candied pecan halves over the surface and press them in slightly.

Cover the container with a lid or plastic wrap and freeze until firm, at least 4 hours, preferably overnight, to develop texture.

When ready to serve, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for scooping. Serve in bowls or cones. Optionally add an extra pat of grass-fed butter on warm desserts for a savory contrast (note: adding butter directly to cold ice cream is not recommended).