Homemade Butter Pecan Ice Cream Recipe

4.5 3 3
Homemade Butter Pecan Ice Cream Recipe
Homemade Butter Pecan Ice Cream Recipe photo by Taste of Home
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Homemade Butter Pecan Ice Cream Recipe

Read Reviews
4.5 3 3
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.
MAKES:
16 servings
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

Ingredients

  • 2 eggs, lightly beaten
  • 1/2 cup packed light brown sugar
  • 1 cup sugar
  • 2 cups half-and-half cream
  • 1/4 teaspoon salt
  • 2 cups milk, scalded and cooled
  • 1-1/2 teaspoons vanilla extract
  • 2 tablespoons butter
  • 1 cup finely chopped pecans

Directions

In a heavy saucepan or top of a double boiler, combine eggs, sugars, cream and salt. Cook over low heat, stirring constantly, until mixture coats a spoon. Cool. Add milk and vanilla. Refrigerate for several hours. In a skillet, melt butter. Add pecans and saute on medium heat, stirring constantly, being careful not to burn them. Cool. Pour egg mixture into the cylinder of an ice cream freezer; add pecans, stirring slightly to distribute. Freeze according to manufacturer's directions. When frozen, pack ice cream in airtight containers and store in freezer. Yield: 2 quarts.
Originally published as Butter Pecan Ice Cream in Grandma's Great Desserts Cookbook 1992, p62

Nutritional Facts

1/2 cup: 207 calories, 11g fat (4g saturated fat), 50mg cholesterol, 92mg sodium, 23g carbohydrate (22g sugars, 1g fiber), 3g protein.

  • 2 eggs, lightly beaten
  • 1/2 cup packed light brown sugar
  • 1 cup sugar
  • 2 cups half-and-half cream
  • 1/4 teaspoon salt
  • 2 cups milk, scalded and cooled
  • 1-1/2 teaspoons vanilla extract
  • 2 tablespoons butter
  • 1 cup finely chopped pecans
  1. In a heavy saucepan or top of a double boiler, combine eggs, sugars, cream and salt. Cook over low heat, stirring constantly, until mixture coats a spoon. Cool. Add milk and vanilla. Refrigerate for several hours. In a skillet, melt butter. Add pecans and saute on medium heat, stirring constantly, being careful not to burn them. Cool. Pour egg mixture into the cylinder of an ice cream freezer; add pecans, stirring slightly to distribute. Freeze according to manufacturer's directions. When frozen, pack ice cream in airtight containers and store in freezer. Yield: 2 quarts.
Originally published as Butter Pecan Ice Cream in Grandma's Great Desserts Cookbook 1992, p62

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Adavie01 User ID: 5962039 246848
Reviewed Apr. 9, 2016

"Butter Pecan is my husband's favorite ice cream so we were thrilled to find this recipe. I used 2% milk instead of whole and it was still perfectly creamy. We found it too sweet and he thought it had a little bit too much nuts, so next time I will reduce those. I also thought that the vanilla tasted too strong so I may cut that or add it during cooking to reduce the alcohol taste in it. We will DEFINATELY use this recipe again though!"

MY REVIEW
mrenda User ID: 5393618 20983
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
ChrisAtreides User ID: 7764796 48276
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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