Ingredients:

  • 1.5 cups raw pecan halves, roughly chopped
  • 2 tbsp salted butter
  • 0.25 tsp flaky sea salt
  • 2 cups heavy cream
  • 1 cup whole milk
  • 0.75 cup dark brown sugar, packed
  • 5 large egg yolks
  • 4 tbsp unsalted butter
  • 1 tsp vanilla bean paste
  • 0.5 tsp fine sea salt

Instructions:

  1. Toast the pecans. Sizzle 1.5 cups raw pecans in 2 tbsp salted butter over medium heat until fragrant and golden.
  2. Season the nuts. Sprinkle with 0.25 tsp flaky sea salt, then move to parchment paper to cool completely.
  3. Brown the butter. Melt 4 tbsp unsalted butter in a clean pan until it foams and smells nutty.
  4. Warm the dairy. Whisk 2 cups heavy cream, 1 cup whole milk, and 0.75 cup dark brown sugar in a saucepan over medium heat until small bubbles form at the edges.
  5. Temper the yolks. Slowly drizzle a cup of hot cream into 5 large egg yolks while whisking constantly.
  6. Thicken the custard. Pour the yolk mixture back into the saucepan and cook over low heat until it coats the back of a spoon.
  7. Finish the base. Stir in the browned butter, 1 tsp vanilla bean paste, and 0.5 tsp fine sea salt.
  8. Chill thoroughly. Strain the mixture into a bowl and refrigerate for at least 4 hours until completely cold to the touch.
  9. Churn the ice. Pour the base into your machine and churn according to manufacturer instructions.
  10. Fold and freeze. Stir in the salted pecans during the last 2 minutes of churning, then transfer to a container and freeze until firm and scoopable.