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Contest-Winning Butter Pecan Ice Cream

 Contest-Winning Butter Pecan Ice Cream
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
8 ServingsPrep: 45 min. + chilling Process: 20 min./batch +freezing


  • 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 McCormick® Pure Vanilla Extract


  • 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

2 of 2

Contest-Winning Butter Pecan Ice Cream (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.