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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
  • Total Time
    Prep: 45 min. + chilling Process: 20 min. + freezing
  • Makes
    1 quart

Ingredients

  • 1/2 cup chopped pecans
  • 1 tablespoon butter
  • 1-1/2 cups half-and-half cream
  • 1 cup packed brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Directions

  • In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool.
  • 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.
  • Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir 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.
  • Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Nutrition Facts
1/2 cup: 298 calories, 18g fat (8g saturated fat), 100mg cholesterol, 69mg sodium, 30g carbohydrate (29g sugars, 1g fiber), 4g protein.

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