This decadent ice cream is full of butter tart pieces with a butter pecan swirl all packed into a chocolate dipped pecan crusted waffle cone. Freezing the butter tart pieces and adding them after pureeing the frozen custard ensures the pieces don’t sink to the bottom of the mixture. The easy pan freezing method means no ice cream maker is necessary.
Butter Pecan Swirl
Chill ice cream for 7 hours before serving for best results.
Scrape seeds out of vanilla bean. Add milk, cream, vanilla bean pod and seeds saucepan; bring to a boil. Remove from heat; cover and let stand for 10 minutes.
In a medium bowl, whisk sugar and egg yolks; slowly whisk in cream mixture. Return to saucepan; cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon. Strain into a clean bowl; discard vanilla bean pods. Place plastic wrap directly on surface; refrigerate until cold, about 1-2 hours.
Pour into a 9-inch square metal baking pan; freeze until almost solid, about 1-2 hours. Freeze chopped butter tarts on parchment paper-lined baking sheet until hard, about 1 hour.
Meanwhile, in a small saucepan over medium heat, cook butter, corn syrup, brown sugar, and salt until melted, about 3 minutes. Bring to a boil. Stir in pecans and vanilla; remove from heat and set aside.
Assembly: Break ice cream into pieces and puree in food processor until smooth. Transfer blend into a bowl and add in frozen butter tarts. Scrape into 6 cup airtight container. Swirl in butter pecan mixture. Cover and freeze until firm, about 3 hours.
Meanwhile, arrange pecans in a shallow bowl. In microwave-safe bowl, melt chocolate on medium, stirring once, until melted, 1 to 2 minutes. Dip top rim of each waffle cone into the chocolate letting excess drip back into bowl. Immediately press chocolate edge into pecans to coat.
Scoop ice cream into cones. Garnish each cone with a quarter butter tart. Serve.