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

Homemade Butter Pecan Ice Cream Recipe

Publisher Photo
Making homemade ice cream has long been our family's favorite pastime, and this butter pecan recipe is our first choice in fall.
TOTAL TIME: Prep: 20 min. + cooling Process: 20 min./batch + freezing
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + cooling Process: 20 min./batch + freezing
MAKES: 16 servings

Ingredients

  • 2 cups whole milk
  • 2 cups half-and-half cream
  • 1 cup sugar
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1 cup finely chopped pecans
  • 2 tablespoons butter

Nutritional Facts

1 serving (1/2 cup) equals 207 calories, 11 g fat (4 g saturated fat), 50 mg cholesterol, 92 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large heavy saucepan, heat the milk, cream, sugars and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.
  2. Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
  3. In a small skillet, saute pecans in butter, stirring constantly. Cool.
  4. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Stir in toasted pecans. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 2 quarts.
Originally published as Butter Pecan Ice Cream in Grandma's Great Desserts Cookbook 1992, p62

Nutritional Facts

1 serving (1/2 cup) equals 207 calories, 11 g fat (4 g saturated fat), 50 mg cholesterol, 92 mg sodium, 23 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.

Reviews for Homemade Butter Pecan Ice Cream

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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MY REVIEW
Reviewed Apr. 30, 2014

"My family loved this ice cream! It was creamy and delicious!I cut the sugar in half and then used a half cup of maple syrup in place of the brown sugar.Will be making this again."

MY REVIEW
Reviewed Apr. 15, 2014

"This was super easy to make and I loved the rich, buttery taste of the ice cream paired with the crunch of the pecans. This one is definitely a keeper."

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