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Contest-Winning Butter Pecan Ice Cream Recipe
Contest-Winning Butter Pecan Ice Cream Recipe photo by Taste of Home

Contest-Winning Butter Pecan Ice Cream Recipe

Read Reviews (13)
4.89 13
Publisher Photo
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
TOTAL TIME: Prep: 45 min. + chilling Process: 20 min./batch +freezing
MAKES:8 servings
TOTAL TIME: Prep: 45 min. + chilling Process: 20 min./batch +freezing
MAKES: 8 servings

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

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.

Directions

  1. In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool.
  2. 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.
  3. 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.
  4. 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.
Originally published as Butter Pecan Ice Cream in Taste of Home June/July 2004, p29

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.

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

Reviews for Contest-Winning Butter Pecan Ice Cream(13)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 17, 2013

This recipe only made 2 cups so how do I fill container 2/3 full. Do I add milk to container then this recipe or do I triple the recipe? Feeling dumb!!!

MY REVIEW
Reviewed May. 20, 2013

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.

MY REVIEW
Reviewed Oct. 1, 2011

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

MY REVIEW
Reviewed Aug. 11, 2011

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.

MY REVIEW
Reviewed Jun. 25, 2011

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

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