Butter Pecan Ice Cream



So whilst travelling through Rochester, New York, my cousin introduced to something I’d never heard of, “Frozen Custard”. Depending on whether you are a custard lover or loather you may jump to a rash decision, but to your surprise the taste is very much similar. The thing I like about using custard rather than traditional recipes, which consist of whipped cream and condensed milk, is that it is a lot more creamy, but with a lot less fat and sugar.

The recipe is very easy to adjust and change to make other frozen custards like Butter Almond, Walnut, Pistachio, Coconut, Peanut butter and many other flavours. I don’t have an ice cream machine, but if you do this will be significantly easier, if not a little bit more work is required but it does help if you have a food processor or blender of some sort (preferably a strong one with ice crushing capabilities).



  • 130g caster sugar
  • 4 large egg yolks
  • 570g whole milk
  • 270g double cream
  • 15g Salted Butter
  • 50g Pecans
  • 50g Dark brown sugar
  • Pinch of Salt


  • Whisk together the Egg yolks and caster sugar until pale and foamy in a large mixing bowl (I like to use a big glass one for this).
  • Mix the cream and milk together over a saucepan and gently heat on a hob until it is hot enough that you can’t keep your finger in for longer than a second. Be careful not to heat to quickly or on a high heat or it may scold and ruin your milk as well as your pan.
  • When the milky mixture is heated properly add two spoons of it into the egg mixture, whisking between each stage. This helps to bring up
  • Then whilst pouring the rest of the milk mixture into the custard whisk at the same time until all of it is fully combined and makes a pale liquid.
  • In a separate frying pan melt the butter and dissolve all of the brown sugar then add the pecans and mix until completely coated, and then mix 3/4 of the pecan mixture into the ice cream.
  • Let this cool before pouring into a large flat tray or container of some sort and putting in the freezer.
  • In 30 minute intervals whisk your frozen mixture to break up the frozen parts and to mix it with the liquid. Do this over a 3 hour period and then leave to freeze for an hour.
  • After this take out the ice cream and put it all into your blender and zoom it up until it becomes softer and creamier, then spoon it back into your freezer container and put back in the freezer until ready to serve.
  • Before serving you can reblend the ice cream if you want it to be a soft serve consistency or you can just scoop it straight.




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