HOMEMADE BUTTER PECAN ICE CREAM
Making homemade ice cream has long been our family's favorite pastime, and this butter pecan recipe is our first choice in fall.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat the milk, cream, sugars and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., In a small skillet, saute pecans in butter, stirring constantly. Cool. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Stir in toasted pecans. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 207 calories, Fat 11g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 92mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
CONTEST-WINNING BUTTER PECAN ICE CREAM
This rich buttery ice cream sure beats store-bought versions. And with its pretty color and plentiful pecan crunch, it's nice enough to serve guests at a summer party. -Jenny White Glen, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 quart.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 298 calories, Fat 18g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 69mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTER PECAN ICE CREAM
Creamy homemade ice cream! Excellent summertime treat!
Provided by SUSAN LONG
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h5m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 15.1 g, Cholesterol 43.7 mg, Fat 8.3 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 4.1 g, Sodium 29.9 mg, Sugar 13.6 g
HOMEMADE BUTTER PECAN ICE CREAM
Here is a simple, but totally decadent recipe for butter pecan ice cream that is made in the ice cream maker. So easy to make with fabulous results. Much better than store bought. Great for a hot summer day...or any time of the year for that matter. Cook time includes freeze time that varies from machine to machine. Whole pecan nuts can be used instead of the chopped!
Provided by BirdyBaker
Categories Frozen Desserts
Time 5h25m
Yield 1 batch ice cream
Number Of Ingredients 6
Steps:
- Place the light cream, sugar and butter into a saucepan and mix together over a low heat.
- Stir until the mixture starts to bubble around the edges.
- Remove the saucepan from the heat and allow to cool.
- When the mixture is cold transfer it to an ice cream maker and stir in the heavy cream and vanilla extract.
- Freeze according to the manufacturer's instructions but remember to add the pecan nuts as the ice cream starts to harden.
NO-COOK, HOMEMADE BUTTER PECAN ICE CREAM
My favorite homemade ice cream recipe. An easy no-cook ice cream recipe that will satisfy your sweet tooth without the hassle of an egg recipe.
Provided by Jim79
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h57m
Yield 16
Number Of Ingredients 10
Steps:
- Combine sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract together using a whisk in a large bowl, taking care to avoid creating bubbly foam. Refrigerate mixture for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large saucepan over medium-low heat; stir in salt until dissolved. Mix pecans into melted butter until evenly coated. Spread coated pecans in a single layer onto a baking sheet.
- Bake in the preheated oven for 6 minutes. Flip pecans and continue baking until toasted and fragrant, about 6 minutes more. Remove butter pecans from oven and coarsely chop. Measure 1 1/2 cups butter pecans and reserve the remaining for another use.
- Pour cream mixture into an ice cream maker and follow manufacturer's instructions for ice cream. When ice cream is semi-solid (about 30 minutes), stop the machine. Pour ice cream into an air-tight container and fold in 1 1/2 cup butter pecans. Cover ice cream with plastic wrap and seal container with a lid. Freeze ice cream until solid, at least 2 hours.
Nutrition Facts : Calories 520.4 calories, Carbohydrate 40.9 g, Cholesterol 58.7 mg, Fat 37.4 g, Fiber 2.7 g, Protein 9.5 g, SaturatedFat 12.3 g, Sodium 283.8 mg, Sugar 37 g
PATRICK O'CONNELL'S BUTTER PECAN ICE CREAM
Provided by Craig Claiborne And Pierre Franey
Categories ice creams and sorbets, dessert
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine one cup of the cream with the milk in a saucepan and bring to the boil. Pour the mixture into another container and chill thoroughly. A film will form on top when the mixture is chilled. Remove this film.
- Heat the butter in a heavy skillet and add the pecans. Cook, shaking the skillet and stirring, until the pecans begin to brown. Strain but reserve both the butter and pecans.
- Put the yolks in a mixing bowl and add one-half cup of the sugar. Beat thoroughly.
- Bring the remaining one and one-half cups of cream and one-half cup of sugar to the boil in a heavy saucepan. Slowly pour half of this mixture into the egg mixture, beating constantly. Return this mixture to the saucepan with the remaining cream and sugar mixture and heat gently without boiling or the eggs might curdle. Stir in the reserved butter in which the pecans were cooked and add the vanilla. Pour and scrape the mixture into a mixing bowl and add the chilled cream mixture. Add the pecans and pour and scrape the mixture into the container of a hand-cranked or electric ice cream freezer. Freeze according to manufacturer's instructions. Serve with caramel sauce.
BUTTER PECAN ICE CREAM
Make and share this Butter Pecan Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h
Yield 2 quarts
Number Of Ingredients 9
Steps:
- Add the pecans, sugar, and butter to an 8-inch skillet.
- Over medium heat, stir constantly for 6-8 minutes or until the sugar is melted and is a rich brown color.
- Take skillet from stove; spread nuts on a buttered baking sheet or piece of foil.
- Separate nuts into clusters; let cool; break clusters into small chunks; set aside.
- In a mixing bowl, add the half-and-half, brown sugar, and vanilla; stir to mix well and until the sugar is dissolved.
- Add in the whipping cream; stir to combine.
- In a 4- to 5-quart ice cream freezer, freeze cream mixture according to the manufactuer's directions.
- Stir in pecans.
- Ripen for 4 to 24 hours.
Nutrition Facts : Calories 3798, Fat 282.5, SaturatedFat 154.9, Cholesterol 861.7, Sodium 543.4, Carbohydrate 308.3, Fiber 5.2, Sugar 267.6, Protein 29.5
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