Butter Pecan Ice Cream
Grandma's Great Desserts Cookbook
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Making homemade ice cream has long been our family's favorite pastime, and this butter pecan recipe is our first choice in fall.
SERVINGS: 16
CATEGORY: Dessert
METHOD: Ice Cream Maker
TIME: Prep: 15 min. + cooling Freeze: 30 min.
Ingredients:
- 2 eggs, lightly beaten
- 1/2 cup packed light brown sugar
- 1 cup sugar
- 2 cups half-and-half cream
- 1/4 teaspoon salt
- 2 cups milk, scalded and cooled
- 1-1/2 teaspoons vanilla extract
- 2 tablespoons butter
- 1 cup finely chopped pecans
Directions:
In a heavy saucepan or top of a double boiler, combine eggs, sugars, cream and salt. Cook over low heat, stirring constantly, until mixture coats a spoon. Cool. Add milk and vanilla. Refrigerate for several hours. In a skillet, melt butter. Add pecans and saute on medium heat, stirring constantly, being careful not to burn them. Cool. Pour egg mixture into the cylinder of an ice cream freezer; add pecans, stirring slightly to distribute. Freeze according to manufacturer's directions. When frozen, pack ice cream in airtight containers and store in freezer. Yield: 2 quarts.