Sweet and salty honey-butter, swirled into homemade pecan ice cream, with chunks of shortbread cookies? Yes, please!! Easy to make, even easier to eat and enjoy!
One thing that our entire family can agree on is our love for ice cream. This is my take on several different ice cream recipes, after I tried, and sometimes failed, I think I’ve finally come up with something that is fun and tasty. I loved the honey butter shortbread ice cream from Pampered Chef, but I really love pecans, plus we love our ice cream to have a custard base to it, and that is how this recipe came about.
Adding alcohol to ice cream: I have learned that adding 1-3 tablespoons of alcohol (rum or vodka) to your ice cream base creates a creamier texture, since alcohol has a lower freezing point. This means less ice crystals and a smoother taste, or “mouthfeel” (as my beer drinking friends might say!).
I used my Pampered Chef Ice Cream Maker for this recipe, along with my handy dandy Classic Batter Bowl. If you are not aware, this bowl is oven-safe, and yes, you can bake a cake in it! Here’s the info on both of these featured products:
Our compact Ice Cream Maker lets you create your favorite frozen treats any time you want. Use fresh, natural ingredients to mix up smooth, custom-flavored ice cream, custard, frozen yogurt, sorbet, sherbet, and even frozen drinks. You’ll taste the quality—homemade ice cream is smoother, richer, creamier, and less expensive than store-bought. Just push a button to set the timer, add your ingredients, and you’ll have a frozen treat in 45 minutes or less—you can even peek through the clear lid to see it come together! Cover the bowl with the stretchy silicone lid to store it for later.
- Includes a bowl, electric lid with paddle, and stretch-fit lid.
- Compact design takes up less space so it’s easy to use and store.
- Set the timer for 5 to 40 minutes.
- Makes up to 1 quart of ice cream—or eight ½-cup servings.
Our iconic Batter Bowls are essential for all your measuring, mixing, baking, microwaving, and storing needs. The angled sidewalls with measure markings and wide base make mixing ingredients easy. The open handles and wide spout are perfect for pouring and stacking batter bowls in your cabinet. And the included lid makes it easy to store leftover batter in your fridge.
Product Details
- 2 qts.
- Measure markings in cups, ounces, liters, and milliliters.
- Lids and bowls are dishwasher-, microwave-, and freezer-safe.
- Bowls are oven-safe to 350°F.
How to Clean
- Dishwasher-safe.
- See Use & Care for full details.
Click here to get your Ice Cream Maker
Click here to get your Classic Batter Bowl
Enough said, let’s jump right in!!
Ingredients
Ice Cream Custard Base
- 6 egg yolks
- 6 tablespoons butter
- ¾ cup brown sugar
- ¼ teaspoon salt
- 2 cups heavy cream
- 2 cups whole milk
- 1 tablespoon Dark Rum or Vodka (optional)
- 1 teaspoon vanilla extract or vanilla bean paste
Toasted Pecans
- 1 cup pecans
- 2 tablespoons melted butter
- Pinch of salt
Honey-Butter Swirl
- ¼ cup honey
- 2 tablespoons unsalted butter, softened
- ¼ teaspoon salt
Mix-Ins
- ½ cup shortbread cookies, crumbled
Instructions
Separate 6 egg yolks, whisk well and set aside. In a separate bowl, add the heavy cream and place in an ice bath. Place a strainer over the heavy cream.
Add butter to skillet over medium heat, melting the butter until it begins to brown slightly. Add in brown sugar and salt, stirring to combine. Add in milk, stirring to incorporate all ingredients. Heat mixture until sugar is completely dissolved, but not boiling. Remove from heat.
TEMPER EGGS – Use a ladle to slowly add some of the heated milk mixture to the egg yolks, whisking the eggs constantly so they do not curdle. Once you have added about half of the heated milk to the eggs, pour that mixture back into the pan with the rest of the milk over medium heat, stirring constantly until the mixture thickens enough to coat the back of your spoon or scraper, about 5 minutes. Remove from heat.
Pour the heated milk into the strainer over the heavy cream to combine. Add rum and vanilla, stir to combine. Cover and chill until custard base reaches 45⁰ F/7⁰ C.
PECANS
Preheat oven to 350⁰ F/177⁰ C. Melt butter, add to pecans along with salt, stir to combine. Place coated pecans on baking sheet and bake for 8-10 minutes, until nicely toasted. Remove from oven and, once cooled, chop into large pieces.
MAKE ICE CREAM
Remove the bowl of the Ice Cream Maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl. During the last minute of churning, pour the toasted pecans and the crumbled cookies through the shoot.
Meanwhile, combine the ingredients for the honey-butter swirl in a small bowl and whisk until smooth.
When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until the desired consistency is reached.
Remove the paddle from the bowl and pour the honey butter swirl into the ice cream and gently stir to swirl. Cover and let ice cream harden, if desired.
That’s it! This is my first time trying to make an ice cream recipe, so I would love to hear from you if you try it. Perhaps you can let me know what you think, if it needs more or less of any particular ingredient, and what you would do differently, if anything. I would love to hear from you. Let’s make great food together!
The Multi Cooker is on sale this month only!! Click here to get yours today!
Honey Butter Pecan Shortbread Ice Cream
Equipment
Ingredients
- 6 egg yolks
- 6 tbsp butter
- ¾ c brown sugar
- ¼ tsp salt
- 2 c heavy cream
- 2 c whole milk
- 1 tbsp dark rum or vodka optional
- 1 tsp vanilla extract or vanilla bean paste
Toasted Pecans
- 1 c pecans
- 2 tbsp melted butter
- pinch of salt
Honey-Butter Swirl
- ¼ c honey
- 2 tbsp butter, softened
- ¼ tsp salt
Mix-ins
- ½ c shortbread cookies, crumbled
Instructions
- Separate 6 egg yolks, whisk well and set aside. In a separate bowl, add the heavy cream and place in an ice bath. Place a strainer over the heavy cream.
- Add butter to skillet over medium heat, melting the butter until it begins to brown slightly. Add in brown sugar and salt, stirring to combine. Add in milk, stirring to incorporate all ingredients. Heat mixture until sugar is completely dissolved, but not boiling. Remove from heat.
- Use a ladle to slowly add some of the heated milk mixture to the egg yolks, whisking the eggs constantly so they do not curdle. Once you have added about half of the heated milk to the eggs, pour that mixture back into the pan with the rest of the milk over medium heat, stirring constantly until the mixture thickens enough to coat the back of your spoon or scraper, about 5 minutes. Remove from heat.
- Pour the heated milk into the strainer over the heavy cream to combine. Add rum and vanilla, stir to combine. Cover and chill until custard base reaches 45⁰ F/7⁰ C.
Toasted Pecans
- Preheat oven to 350⁰ F/177⁰ C. Melt butter, add to pecans along with salt, stir to combine. Place coated pecans on baking sheet and bake for 8-10 minutes, until nicely toasted. Remove from oven and, once cooled, chop into large pieces.
MAKE ICE CREAM
- Remove the bowl of the Ice Cream Maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl. During the last minute of churning, pour the toasted pecans and the crumbled cookies through the shoot.
- Meanwhile, combine the ingredients for the honey-butter swirl in a small bowl and whisk until smooth.
- When the Ice Cream Maker stops turning, check for doneness.The mixture should be a soft-serve consistency. If needed, add more time until the desired consistency is reached.
- Remove the paddle from the bowl and pour the honey butter swirl into the ice cream and gently stir to swirl. Cover and let ice cream harden, if desired.
Published by