Nothing beats homemade ice cream—especially my Southern Butter Pecan Ice Cream! It’s silky, rich, and ultra-creamy, and the caramelized buttered pecans make it impossible to resist. This easy homemade ice cream recipe is so much better than store-bought—trust me! Ingredients 5 Tbsp salted butter (divided) 2 cups heavy cream 1 cup whole milk ½ cup granulated sugar ¼ cup light brown sugar 2 Tbsp honey ¾ tsp salt 2 vanilla beans (split/scraped) 5 egg yolks 1½ cups pecans 3 Tbsp dark brown sugar ½ tsp salt 1½ tsp vanilla Directions Brown 2 Tbsp butter in a saucepan over medium heat until golden and nutty (2–3 min); cool slightly. In another saucepan, heat cream, milk, granulated sugar, light brown sugar, honey, salt, and vanilla beans; add browned butter and warm until steaming (do not boil). In a separate bowl, whisk the egg yolks. Gradually pour in the hot cream mixture, whisking constantly (this is called tempering), then return the mixture to the saucepan. Cook over medium-low, stirring constantly and scraping the pan, until thickened and 170–175°F. Strain into a clean bowl, submerge vanilla pods, and press plastic wrap onto surface. Chill for at least 4 hours. Meanwhile, melt remaining 3 Tbsp butter in a skillet. Add pecans; toast 3–4 min stirring constantly. Stir in dark brown sugar and salt; cook 1–2 min until coated. Spread on parchment, cool, and chop. When custard is cool, discard vanilla pods; stir in vanilla. Churn to soft-serve with ice cream maker (15–20 min), adding ¾ of the pecans in final 2 min. Transfer to a container, layer in remaining pecans, and freeze 4 hours or overnight until firm. @KitchenAid @Williams Sonoma #icecream #butterpecan #dessertrecipe #thebuckheadbaker - @thebuckheadbaker