Butter Pecan Ice Cream From Eagle Brand Recipes

CONTEST-WINNING BUTTER PECAN ICE CREAM

Steps:

• 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.

BUTTER PECAN ICE CREAM

Steps:

• 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.
• 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.
• Pour into ice cream maker and freeze according to manufacturers' directions.

BUTTER PECAN ICE CREAM FROM EAGLE BRAND®

Steps:

• Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
• Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.

BUTTER PECAN ICE CREAM FROM EAGLE BRAND®

Steps:

• Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
• Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.

BUTTER PECAN ICE CREAM FROM EAGLE BRAND®

Steps:

• Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
• Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.

BUTTER PECAN ICE CREAM FROM EAGLE BRAND®

Steps:

• Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
• Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.

BUTTER PECAN ICE CREAM

Steps:

• Whip heavy cream to stiff peaks in a large bowl.
• Combine sweetened condensed milk, pecans, and butter in a large bowl. Mix well.
• Gently fold the whipped cream into the sweetened condensed milk mixture.
• Pour into a 9 x 5" loaf pan or 2 quart container; cover.
• Freeze for 6 hours or until firm.

BUTTER PECAN ICE CREAM FROM EAGLE BRAND®

Steps:

• Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
• Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.

BUTTER PECAN ICE CREAM FROM EAGLE BRAND®

Steps:

• Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
• Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.

BUTTER PECAN ICE CREAM FROM EAGLE BRAND®

Steps:

• Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
• Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.