Pecan Pie Ice Cream

Adapted by
Yield: 2 quarts


Pie Dough
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
8 ounces butter, cubed and cold
3 ounces water, cold
Pecan Pie
6 eggs, room temperature
1 cup light corn syrup
1 cup dark corn syrup
1½ cups sugar
3 ounces butter, melted
1 teaspoon salt
1½ teaspoons vanilla extract
2 cups pecans, toasted
Molasses-Brown Sugar Ice Cream
4 cups heavy cream
½ cup dark brown sugar
6 egg yolks
1 vanilla bean, split and scraped
2 teaspoons molasses


For the Pie Dough:
In a large mixing bowl, mix to homogenize flour, baking powder, and salt. Cut butter into dry ingredients until butter is pea-sized. Gradually stir in cold water until dough forms. Wrap dough in plastic and chill 30 minutes. On a lightly floured surface, roll out chilled dough to ⅛” thick and transfer to a pie pan. Crimp edges. Reserve in refrigerator until ready to bake.

For the Pecan Pie:
Preheat oven to 350°F. In a medium mixing bowl, combine eggs, light and dark corn syrups, butter, salt, and vanilla extract. Whisk to incorporate. Place toasted pecans into prepared pie shell and top with egg mixture. Bake approximately 50 minutes, or until center of pie barely jiggles. Cool and cut into small pieces.

For the Pecan Pie Ice Cream:
In a medium pot, combine cream, ¼ cup sugar, split and scraped vanilla bean, and molasses and heat to a simmer. In a mixing bowl, whisk remaining ¼ cup sugar into egg yolks. When dairy mixture reaches a simmer, temper into egg yolks, return to pot and warm on low heat. Whisking constantly, cook until custard thickens. Strain through a chinois and chill in an ice bath to cool. Process ice cream base in ice cream machine according to manufacturer’s instructions. Fold 1 cup Pecan Pie pieces into ice cream while extracting.