Homemade Butter Pecan Ice Cream Recipes

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CONTEST-WINNING BUTTER PECAN ICE CREAM



Contest-Winning Butter Pecan Ice Cream image

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

1/2 cup chopped pecans
1 tablespoon butter
1-1/2 cups half-and-half cream
1 cup packed brown sugar
2 large eggs, lightly beaten
1/2 cup heavy whipping cream
1 teaspoon vanilla extract

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.

HOMEMADE BUTTER PECAN ICE CREAM



Homemade Butter Pecan Ice Cream image

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

2 cups whole milk
2 cups half-and-half cream
1 cup sugar
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 large eggs, lightly beaten
1-1/2 teaspoons vanilla extract
1 cup finely chopped pecans
2 tablespoons butter

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.

BUTTER PECAN ICE CREAM



Butter Pecan Ice Cream image

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

⅓ cup chopped pecans
1 tablespoon butter
1 cup brown sugar
2 eggs, beaten
1 ½ cups half-and-half cream
½ cup heavy cream
1 teaspoon vanilla extract

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



Homemade Butter Pecan Ice Cream image

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

1/2 pint light cream
1/2 pint heavy cream
2 ounces brown sugar
1 tablespoon butter
1/4 cup pecan nuts (chopped)
1/2 teaspoon vanilla extract (or according to taste)

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



No-Cook, Homemade Butter Pecan Ice Cream image

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

2 (14 ounce) cans sweetened condensed milk
2 cups whole milk
1 (14 ounce) can evaporated milk
1 cup heavy whipping cream
¼ cup white sugar
3 tablespoons molasses
4 teaspoons vanilla extract
6 tablespoons butter
1 teaspoon salt
1 pound pecans

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

BUTTER PECAN ICE CREAM



Butter Pecan Ice Cream image

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

1 cup coarsely chopped pecans
1/2 cup sugar
2 tablespoons butter
4 cups half-and-half
2 cups packed brown sugar
1 tablespoon vanilla extract
4 cups whipping cream
crushed ice
rock salt

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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