Butter Pecan Ice Cream

Yum… Butter Pecan Homemade Ice Cream! I love butter pecan ice cream and it’s completely  decadent flavor!Butter Pecan Ice Cream / The Grateful Girl Cooks!
Here’s another great recipe we enjoyed during the summer of  “The Great Ice Cream Experiment” – the summer where I broke in my new Cuisinart Ice Cream and Sorbet maker…the same summer where I tried over 20 recipes/flavors of homemade ice cream as part of my “experiment” *cough, cough*. It was a sacrifice, but someone had to do it…I took one for the team. You’re welcome!

Butter Pecan Ice Cream/ The Grateful Girl Cooks!
Yum…Butter Pecan Ice Cream! This is a great recipe…so rich, creamy, buttery and full of crunchy toasted pecans! How could someone NOT like this ice cream? I’ve made it several times since the first time I tried it. This is another recipe I found in one of my old “Taste of Home” magazines (I have kept all the back issues because they are packed full of great recipes!). Hope you’ll give it a try!

Butter Pecan Ice Cream / The Grateful Girl Cooks!Butter Pecan Ice Cream / The Grateful Girl Cooks!Butter Pecan Ice Cream / The Grateful Girl Cooks!Adapted from: Jenny White Glen, “Taste of Home” magazine, June/July 2004 issue

Butter Pecan Ice Cream
 
Prep time
Total time
 
Rich and buttery, this homemade Butter Pecan Ice Cream is perfect for a hot, Summer evening!
As Prepared By:
Recipe type: Ice Cream
Serves: 1½ quarts
Ingredients
  • ½ cup pecans, chopped
  • 1 Tablespoon butter
  • 1½ cups Half and Half
  • 1 cup brown sugar, packed
  • 2 eggs, lightly beaten
  • ¾ cup heavy whipping cream
  • 1 teaspoon vanilla extract
Directions
  1. In a small skillet on low heat, toast the chopped pecans in the butter, stirring until lightly browned. This usually takes about 5-6 minutes. Be careful not to burn the butter!
  2. Pour the Half and Half into a heavy saucepan. Heat this to 175 degrees, then stir in the brown sugar; stir until sugar has dissolved.
  3. Using a whisk, slowly drizzle a small amount of the hot cream into the eggs, whisking constantly. (This is how you "temper" the eggs, so they will not scramble when added to the hot cream mixture). Slowly pour the tempered egg mixture into the hot cream, whisking constantly the entire time you are adding it in.
  4. Cook and stir this over low heat until it reaches a temperature of 160 degrees. Mixture should be able to coat the back of a spoon when done.
  5. Remove the cream mixture from the stove. You want to cool this quickly. To do this: Place the pan in a large bowl of ice water; continue stirring for 2 minutes.
  6. Once cream mixture has cooled off, add the whipping cream and the vanilla extract.
  7. Take some plastic wrap and gently press it right onto the top surface of the ice cream mixture. Place the bowl of ice cream mixture in refrigerator for several hours, (you want it COLD) or overnight.
  8. When ready to freeze the ice cream, stir in the toasted, chopped pecans.
  9. Fill the canister of your ice cream freezer ⅔ full; freeze according to the manufacturer's instructions. Once done, remove the ice cream to a freezer container and place in your freezer to "ripen" for at least 2-4 hours. This will help to firm up the ice cream. ENJOY!
Notes
* Prep time includes refrigeration time.

Here’s one more to pin on your Pinterest boards!Butter Pecan Ice Cream / The Grateful Girl Cooks!

 

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