May be an image of ice cream and gelato

Quick Snapshot:

  • Servings: 4
  • Prep Time: 10 minutes
  • Freeze Time: 4 hours (or overnight)
  • Perfect For: Decadent dessert, special occasions, or family gatherings

Ingredients:

For the Butter Pecan Ice Cream:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 1 cup toasted pecans, chopped

For the Sundae:

  • 1/4 cup hot fudge sauce
  • 1/4 cup caramel sauce
  • 1/4 cup whipped cream (optional)
  • Extra toasted pecans for garnish
  • Maraschino cherries (optional for garnish)

Instructions:

For the Butter Pecan Ice Cream:

  1. Heat the cream and milk: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until hot but not boiling.
  2. Make the sugar mixture: In a separate bowl, combine the brown sugar, granulated sugar, and salt. Stir until dissolved.
  3. Temper the eggs: Slowly pour some of the hot cream mixture into the sugar mixture, stirring constantly. Gradually whisk this back into the saucepan with the rest of the cream. Cook over medium heat until it thickens slightly (coats the back of a spoon), about 5–7 minutes.
  4. Chill the mixture: Remove from heat, stir in vanilla extract, and let the mixture cool to room temperature. Once cooled, refrigerate for 2–3 hours or until completely chilled.
  5. Churn: Once chilled, churn the ice cream in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the toasted pecans.
  6. Freeze: Transfer the churned ice cream into a storage container and freeze for at least 4 hours or overnight until firm.

For the Sundae:

  1. Assemble the sundae: Scoop the chilled butter pecan ice cream into bowls or sundae glasses.
  2. Top with sauces: Drizzle with hot fudge sauce and caramel sauce.
  3. Garnish: Add a dollop of whipped cream (optional), sprinkle with extra toasted pecans, and top with a maraschino cherry if desired.

Variations:

  • For a dairy-free option: Use coconut milk and a plant-based heavy cream substitute.
  • For extra flavor: Add a touch of cinnamon or maple syrup to the ice cream base.
  • Add-ins: Incorporate chocolate chips or swirl in caramel chunks for an extra indulgence.

Storage:

  • Ice Cream Storage: Store homemade ice cream in an airtight container in the freezer for up to 2 weeks.
  • Sundae: Best served immediately, but you can keep leftovers of the sundae for a few hours in the fridge if needed.