Butter Pecan Ice Cream

You just can't buy ice cream like this one! Try this frozen dessert recipe and you'll soon agree.

Butter Pecan Ice Cream + enlarge image
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9 users rated this recipe an average rating of 3.0
Makes:
16 servings
Yields:
about 2 quarts ice cream
Prep:
20 mins
Freeze:
according to ice cream maker manufacturers directions
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Butter Pecan Ice Cream

Ingredients
1
cup coarsely chopped pecans
1/2
cup sugar
2
tablespoons butter
4
cups half-and-half or light cream
2
cups packed brown sugar
1
tablespoon vanilla
4
cups whipping cream
 
Ice
 
Rock salt

Directions

  1. In a heavy 8-inch skillet combine pecans, sugar, and butter. On the range top heat mixture over medium heat, stirring constantly, for 6 to 8 minutes or until sugar melts and turns a rich brown color.
  2. Remove from heat and spread nuts on a buttered baking sheet or foil; separate into clusters and cool. Break clusters into small chunks.
  3. In a large mixing bowl combine half-and-half, brown sugar, and vanilla; stir until sugar is dissolved.
  4. Stir in the whipping cream. Freeze cream mixture in a 4- to 5-quart ice cream freezer according to the manufacturers directions, using crushed ice and rock salt. Stir in pecan mixture.* Ripen 4 hours. Makes 16 servings (2 quarts).

From the Test Kitchen

*

Stirring the pecan mixture into the thickened ice cream mixture just before ripening prevents the nuts from wrapping around the paddle.

Nutrition Facts

(Butter Pecan Ice Cream)
    Per serving:
  • 482 kcal cal.,
  • 35 g fat
  • 108 mg chol.,
  • 70 mg sodium,
  • 40 g carb.,
  • 1 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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