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Butter Pecan Ice Cream Recipe

Recipe by: SUSAN LONG

"Creamy homemade ice cream! Excellent summertime treat!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook30 m
  • Ready In2 h 5 m
  • 1In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
  • 2Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
  • 3Pour into ice cream maker and freeze according to manufacturers' directions.
Footnotes
  • Editor's Note:
  • The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line.
Ingredients
  • 16 servings
  • 139 cals
  • 1/3 cup chopped pecans
  • 1 tablespoon butter
  • 1 cup brown sugar
  • 2 eggs, beaten
  • 1 1/2 cups half-and-half cream
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
Nutrition

Amount per serving ( 5 total)

  • Calories:
    139
    7%
  • Fat:
    8.3
    13%
  • Carbs:
    15.1
    5%
  • Protein:
    1.8
    4%
  • Cholesterol:
    44
    15%

Based on a 2,000 calorie diet

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