Butter Pecan Ice Cream Recipe

5 1
Butter Pecan Ice Cream Recipe
Butter Pecan Ice Cream Recipe photo by Taste of Home
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Butter Pecan Ice Cream Recipe

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5 1
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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!
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. + chilling Process: 20 min. + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 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:
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 2 eggs, beaten
  • 1/3 cup maple-flavored pancake syrup
  • 2-1/2 cups milk
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract

Directions

On a baking sheet, combine butter, pecans, salt and 1 tablespoon sugar and spread into a single layer. Roast at 350° for 15 minutes. Stir and roast 15 minutes longer. Cool. For ice cream, combine sugars, cornstarch, eggs and syrup up in the top of a double boiler. Gradually add milk. Cook over boiling water until mixture thickens. Remove from the heat and chill for several hours or overnight. Stir in nuts, cream and vanilla. Place in ice cream freezer and freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer an hour before serving. Yield: about 2 quarts.
Originally published as Butter Pecan Ice Cream in Country Woman May/June 1991, p29

Nutritional Facts

1/2 cup: 204 calories, 14g fat (6g saturated fat), 58mg cholesterol, 80mg sodium, 19g carbohydrate (16g sugars, 1g fiber), 3g protein.

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  • TOASTED NUTS:
  • 3 tablespoons butter, melted
  • 3/4 cup chopped pecans
  • 1/8 teaspoon salt
  • 1 tablespoon sugar
  • ICE CREAM:
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 2 eggs, beaten
  • 1/3 cup maple-flavored pancake syrup
  • 2-1/2 cups milk
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  1. On a baking sheet, combine butter, pecans, salt and 1 tablespoon sugar and spread into a single layer. Roast at 350° for 15 minutes. Stir and roast 15 minutes longer. Cool. For ice cream, combine sugars, cornstarch, eggs and syrup up in the top of a double boiler. Gradually add milk. Cook over boiling water until mixture thickens. Remove from the heat and chill for several hours or overnight. Stir in nuts, cream and vanilla. Place in ice cream freezer and freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer an hour before serving. Yield: about 2 quarts.
Originally published as Butter Pecan Ice Cream in Country Woman May/June 1991, p29

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