Butter Pecan Ice Cream

Butter Pecan Ice Cream

115
SUSAN LONG 0

"Creamy homemade ice cream! Excellent summertime treat!"

Ingredients

2 h 5 m {{adjustedServings}} servings 139 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
  2. Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
  3. Pour into ice cream maker and freeze according to manufacturers' directions.

Footnotes

  • Editor's Note:
  • The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line.
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Reviews

115
  1. 138 Ratings

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Really good taste - but the directions are odd and I didn't follow them. I make ice cream quite a lot, so what I did (based on recipes I've made in the past) was to combine the creams in a sauc...

This was ultimately an excellent ice cream. Not only did my girlfriend and I love it, but her cat Meko licked the bowl clean. Two paws up! The only reason I gave it 4 stars is because I made a l...

Contrary to other reviews, this recipe is neither rich nor creamy. It's really ice milk. The brown sugar flavor is good, but I'd use a cooked egg custard base from a reliable vanilla recipe. Jus...