This Butter Pecan Ice Cream is ultra-creamy and loaded with lots of scrumptious glazed pecans!
This is a sponsored post on behalf of Diamond of California Nuts. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
So what do you guys think?? If we will warmer weather enough, do you think it will come?
Maybe, maybe not, but I’m thinking a double scoop of this drool-worthy Butter Pecan Ice Cream might help! Are ya in?? I hope so, because I’m officially declaring this ice cream week at the BHK!
I’m so excited for today’s post folks! Not only am I sharing a delicious recipe with the help of my friends from Diamond of California Nuts, but I’m hosting a little GIVEAWAY!
I’m a fan of all kinds of nuts. Walnuts, pistachios, almonds, cashews, hazelnuts, macadamia nuts. But pecans hold a special place in my heart. Always have.
So when my friends at Diamond of California Nuts asked me to create a special recipe featuring their pecans for their #MadeForHomemade campaign, AND since it’s getting close to my favorite season, summer, of course my thoughts immediately gravitated towards ice cream! Ultra-creamy and delicious Butter Pecan Ice Cream that’s flavored with toasted pecans and my new favorite, Diamond of California Glazed Pecans!
Have y’all tried their glazed pecans? OMGee! Well, if you haven’t, that needs to change. Seriously! They’re perfect as a snack right out of the bag, but they’re also SUPER delcious added to salads, your morning yogurt or oatmeal, baked goods or ice cream.
I couldn’t get enough of these, so today, I not only added them to my Butter Pecan Ice Cream, but I chocolate-dipped my sugar cones, then dipped the cones in some crushed glazed pecans for a double dose of goodness!
If you’ve never made homemade ice cream before, it’s the easiest thing really, so don’t be scared. And it’s actually lots of fun! You can customize your flavor and it always tastes fabulous!
For today’s butter pecan, I used Diamond’s pecans in the base, which I toasted and let steep in the cream mixture to give the ice cream it’s deep, rich, nutty flavor. And then I added their glazed pecans in the last few minutes of churning for that added sweet, delectable crunch!
So to make homemade ice cream making a breeze, I’ve decided to give one lucky follower a Cuisnart Ice Cream Machine! It comes with an extra freezer bowl, so you can make double the ice cream too! Woohoo! And my friends at Diamond are also adding a selection of their delicious nuts to the giveaway, so this Butter Pecan Ice Cream can happen just in time for the start of summer at your house too! The winner must be a follower of the blog and leave a comment below, and be a follower of The Beach House Kitchen on Instagram. So if you’re not a follower yet, just sign up in the Never Miss a Post section to the → and click on this link to follow on IG! I’ll annouce the winner next Monday, 4/30. Good luck and enjoy!
Cusinart Ice Cream Machine photo courtesy of Williams Sonoma.
- 1 cup pecan halves
- 3 cups half and half
- 1 cup heavy cream
- pinch of salt
- 1 cup light brown sugar, firmly packed
- 8 large egg yolks
- 2 tsp. vanilla extract
- 1 cup Diamond of CA Glazed Pecans, roughly chopped
Add the pecan halves to a medium saucepan over medium-low heat. Toast, stirring often until fragrant, about 3-4 minutes. Add the half and half, heavy cream, pinch of salt and brown sugar. Simmer, stirring often, until the sugar is dissolved, about 4-5 minutes. Remove from the heat, cover, and let the mixture steep for 15 minutes.
Whisk the egg yolks in a medium bowl until light in color and smooth. Add the cream mixture to the egg mixture in small amounts until you have included about half the mixture. Whisk in the remainder of the cream mixture and return to the saucepan over low heat. Cook, stirring often until mixture reaches 175 degrees. Do not allow the mixture to boil. At this stage the mixture will be slightly thickened and will coat the back of a spoon. Remove from heat. Pour the custard through a fine-mesh sieve over a bowl. Discard pecans. Let cool on counter for 30 minutes. Stir in the vanilla, cover and place in refrigerator overnight.
Pour into an ice cream maker and process according to the manufacturer's directions. (about 20-30 minutes depending on your machine) Add the glazed pecans during the last 2-3 minutes of mixing. Place mixture in a shallow airtight container and freeze for 3-4 hours for a firmer consistency.