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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

  • 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.
  • 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.
  • In a small bowl, whisk a small amount of hot mixture into eggs;

2 of 2

Butter Pecan Ice Cream (continued)

Directions (continued)

  • return all to pan, whisking constantly. Bring to a gentle boil; cook
  • and stir 2 minutes. Remove from heat immediately.
  • 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.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.