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Butter Pecan Ice Cream

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

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  • Makes: 16 servings
  • Yields: about 2 quarts ice cream
  • Prep: 20 mins
  • Freeze: according to ice cream maker manufacturers directions

Butter Pecan Ice Cream

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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