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Homemade Butter Pecan Ice Cream Recipe

Homemade Butter Pecan Ice Cream Recipe

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 YIELD: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 vanilla extract
  • 1 cup finely chopped pecans
  • 2 tablespoons butter

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.

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.

Wine Pairings

Sweet White Wine

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