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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
Ingredients
- 1/2 cup chopped pecans
- 1 tablespoon butter
- 1-1/2 cups half-and-half cream
- 3/4 cup packed brown sugar
- 2 large eggs, lightly beaten
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Optional: Caramel sauce and chopped pecans or toppings of your choice
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. Do not allow to boil. Remove from heat immediately.
- 3. Quickly transfer to a small bowl; place bowl in a pan of ice water. Stir gently and occasionally 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 maker no more than two-thirds full; freeze according to manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. If desired, serve with toppings.
Nutrition Facts
1/2 cup: 269 calories, 17g fat (8g saturated fat), 90mg cholesterol, 62mg sodium, 23g carbohydrate (22g sugars, 1g fiber), 4g protein.
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