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Homemade Butter Pecan Ice Cream

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
    2 quarts

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 large eggs, lightly beaten
  • 1-1/2 teaspoons vanilla extract
  • 1 cup finely chopped pecans
  • 2 tablespoons butter

Directions

  • 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.
  • 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.
  • In a small skillet, saute pecans in butter, stirring constantly. Cool.
  • 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.
Nutrition Facts
1/2 cup: 207 calories, 11g fat (4g saturated fat), 50mg cholesterol, 92mg sodium, 23g carbohydrate (22g sugars, 1g fiber), 3g protein.

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