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Butter Pecan Ice Cream

Butter Pecan Ice Cream
I like to make this very rich ice cream at home, then take it to parties or dinners. It's so convenient. If I pour it in the freezer right before we leave, It's done when we arrive—and it "ripens" by the time that it's served!
16 ServingsPrep: 45 min. + chilling Process: 20 min. + freezing

Ingredients

  • TOASTED NUTS:
  • 3 tablespoons butter, melted
  • 3/4 cup chopped pecans
  • 1/8 teaspoon salt
  • 1 tablespoon sugar
  • ICE CREAM:
  • 2-1/2 cups milk
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 2 eggs, lightly beaten
  • 1 cup heavy whipping cream
  • 1/3 cup maple-flavored pancake syrup
  • 2 teaspoons vanilla extract

Directions

  • On a baking sheet, combine the butter, pecans, salt and 1 tablespoon
  • sugar and spread into a single layer. Roast at 350° for 15
  • minutes. Stir and roast 15 minutes longer. Cool.
  • For ice cream, in a large saucepan, heat the milk to 175°.
  • Combine sugars and cornstarch; gradually stir into milk. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Whisk a small
  • amount of the hot 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.
© Taste of Home 2013

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Butter Pecan Ice Cream (continued)

Directions (continued)

  • Remove from the heat.
  • Cool quickly by placing pan in a bowl of ice water; stir for 2
  • minutes. Stir in the cream , syrup and vanilla. Press waxed paper
  • onto surface of custard. Refrigerate for several hours or overnight.
  • Stir in the nuts. Place in ice cream freezer and freeze according to
  • manufacturer's directions. Allow to ripen in ice cream freezer or
  • firm up in your refrigerator freezer an hour before serving. Yield:
  • about 2 quarts.
Nutrition Facts: 1 serving (1/2 cup) equals 204 calories, 14 g fat (6 g saturated fat), 58 mg cholesterol, 80 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013