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Butter Pecan Ice Cream Recipe

Butter Pecan Ice Cream Recipe photo by Taste of Home

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This rich buttery ice cream sure beats store-bought versions. And with its pretty color and plentiful pecan crunch, it's nice enough to serve guests at a summer party. -Jenny White Glen, Mississippi

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Butter Pecan Ice Cream Recipe

Prep: 45 min. + chilling Process: 20 min./batch +freezing

Yield: 8 Servings

45 20 65

Ingredients

1/2 cup chopped pecans
1 tablespoon butter
1-1/2 cups half-and-half cream
1 cup packed brown sugar
2 eggs, lightly beaten
1/2 cup heavy whipping cream
1 teaspoon vanilla extract

Directions

In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool.
In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 1 quart.

Nutritional Facts 1/2 cup equals 298 calories, 18 g fat (8 g saturated fat), 100 mg cholesterol, 69 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Butter Pecan Ice Cream in Taste of Home June/July 2004, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Butter Pecan Ice Cream

Butter Pecan Ice Cream

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Reviewed on May. 20, 2013 by lea8199

This was to die-for.. I am very new at making home made ice creams and the way this came out was as if I've been making ice cream for years. Will be making another batch tonight. I followed the recipe to the t.

Reviewed on Oct. 01, 2011 by shanahas

Great Recipe! Only change I made is added less of the pecans and chopped them up very finely.

Reviewed on Aug. 11, 2011 by jackie2830

I liked this....easier than most and the taste is good, though not excellent. I cut the sugar to 3/4 cup and will cut to 1/2 cup next time...way too sweet. I will also add butter extract to give more flavor and possibly more pecans....don't think 1/2 cup is enough. However, it's a good basic recipe to work from. I'm not sure why others would give this 5 stars when they intend on tweaking as well.

Reviewed on Jun. 25, 2011 by Kichler073

Great ice cream!!!! Very creamy and smooth!

Reviewed on May. 20, 2011 by Kichler073

Very creamy ice cream but next time I may add a bit of rum extract for extra flavor.

Reviewed on May. 08, 2011 by booko1

Oops! in my review I mentioned that I used a total of 3 c. brown sugar. When I made it I tripled the recipe. Sorry...

Reviewed on May. 08, 2011 by booko1

This is THE best butter pecan ice cream recipe that I have tried - and I've tried a lot. I won't be looking for another. It is very rich and creamy. I added a little salt and sugar while toasting the pecans and for the brown sugar I used 2 c. brown sugar & 1 c. dark brown sugar. Thank you for the recipe!

Reviewed on Dec. 31, 2010 by loves2cook4him

This ice cream is so creamy and rich an d full of pecans. I will never buy store-bought again. I made the batter ahead and added the preped pecans when I was ready to put in the ice cream freezer. Yummy

Reviewed on Aug. 01, 2010 by Angelique177

This is one of the best ice cream recipes I have ever made. I added 1 teaspoon (or more to suit your taste) of butterscotch schnapps for extra flavor. You can also make a darker color using a little molasses or dark corn syrup.

Reviewed on Jul. 29, 2010 by susanmoss

Fabulous! The flavor is excellent, you will never buy Butter Pecan Ice Cream from the store again.

Reviewed on Jun. 21, 2010 by fallriver

I've tried other butter pecan ice cream recipes, but this one is the absolute best! It is creamy and full of flavor with the right amount of pecans! Sometimes I substitute the vanilla extract with rum extract to change it up a bit. Either way, it is perfectly yummie!!!

Reviewed on May. 19, 2010 by Carolgrace

I have made this recipe several times and it is the creamiest of them all. Incredible flavor and is requested frequently.

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