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Butter Pecan Ice Cream Recipe
Butter Pecan Ice Cream Recipe photo by Taste of Home

Butter Pecan Ice Cream Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 45 min. + chilling Process: 20 min. + freezing
MAKES:16 servings
TOTAL TIME: Prep: 45 min. + chilling Process: 20 min. + freezing
MAKES: 16 servings

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

Nutritional 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.

Directions

  1. Preheat oven to 350°. On a baking sheet, combine butter, pecans, salt and 1 tablespoon sugar and spread into a single layer. Roast 15 minutes. Stir and roast 15 minutes longer. Cool.
  2. For ice cream, in a large saucepan, heat milk to 175°. Combine sugars and cornstarch; gradually stir into milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  3. In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately.
  4. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, syrup and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
  5. Stir nuts into custard. Fill ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture. Yield: about 2 quarts.
Originally published as Butter Pecan Ice Cream in Country Woman May/June 1991, p29

Nutritional 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.

Sweet White Wine

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

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