Sunnys Butter Pecan Ice Cream Recipes

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BUTTERMILK-PECAN ICE CREAM



Buttermilk-Pecan Ice Cream image

Provided by Sunny Anderson

Time 30m

Number Of Ingredients 18

1/4 cup sugar
1/2 cup heavy cream
2 cups buttermilk
2/3 cup sweetened condensed milk
3/4 cup evaporated milk
1/2 teaspoon vanilla extract
1 cup candied pecans (page 138)
1/2 cup coarse sea salt
Caramel bananas, for topping, optional (recipe below)
4 tablespoons unsalted butter
1 cup pecans, coarsely chopped
2 tablespoons packed light brown sugar
2 tablespoons granulated sugar
1/4 teaspoon salt
4 tablespoons unsalted butter
3 firm yellow bananas, chopped or sliced
3 tablespoons packed light brown sugar
Pinch of salt

Steps:

  • Make the mix.
  • Whisk the sugar, cream, buttermilk, condensed milk, evaporated milk, vanilla and candied pecans in a large bowl.
  • Pour into a bag.
  • Prop a 1-gallon zip-top freezer bag open in a large container; pour in the buttermilk mixture. Press out the air and seal. Chill the bag until ready to make the ice cream.
  • Fill your container.
  • Put about 10 cups ice in the container, filling it about three-quarters of the way, then pour in the sea salt. Nestle the sealed bag of buttermilk mixture in the ice.
  • Start shaking!
  • Tightly cover the container with the lid. Shake vigorously for about 15 minutes, or until the buttermilk mixture is thick. How long it takes depends on your shakin'!
  • Serve and eat.
  • For soft-serve, rinse the outside of the bag, snip a corner and pipe into bowls. For firmer ice cream, freeze 1 hour before scooping. Top with caramel bananas, if desired.
  • Melt the butter in a skillet over medium heat, then add the pecans, brown sugar, granulated sugar and salt. Cook, stirring, until the sugar is dissolved and the mixture is sticky, 6 to 8 minutes. Spread the nuts on a baking sheet to cool, then refrigerate at least 10 minutes before using.
  • Melt the butter in a large skillet over medium-high heat. Add the bananas, stirring to coat. Sprinkle in the brown sugar and salt and cook, stirring, until the bananas are tender and coated with the sauce, 2 to 4 minutes. Spoon warm over ice cream.

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.

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

AWARD WINNING BUTTER PECAN ICE CREAM



Award Winning Butter Pecan Ice Cream image

This recipe has won all the awards in the county for best homemade ice cream. So rich and creamy. Also, very easy.

Provided by Shamrockluver

Categories     Frozen Desserts

Time 35m

Yield 1 gallon

Number Of Ingredients 7

16 ounces sweetened condensed milk
3 tablespoons imitation butter flavoring
6 eggs
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla
1 cup toasted pecans

Steps:

  • Chill a metal bowl for 30 minute While the bowl is chilling toast your pecans in a skillet on top of the stove for a few minute until you began to really smell them. Turn off the heat.
  • In your metal bowl beat eggs and add remaining ingredients to ice cream can. Add enough milk to fill can and put in ice cream freezer and follow manufactures directions.

Nutrition Facts : Calories 3706.3, Fat 147.7, SaturatedFat 40.9, Cholesterol 1423.2, Sodium 2159.6, Carbohydrate 531.8, Fiber 10.5, Sugar 520.8, Protein 83.6

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

ULTIMATE BUTTER PECAN ICE CREAM



Ultimate Butter Pecan Ice Cream image

I created this semi-low calorie ice cream by combining my two favorites.... Vanilla and Butter pecan. NOTE: Recipe requires an Ice cream maker.

Provided by 2Bleu

Categories     Frozen Desserts

Time 30m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 8

1 1/2 cups heavy cream
1 cup 2% low-fat milk
1/2 cup Splenda sugar substitute
1/4 cup sugar
1 -2 teaspoon vanilla extract
1/4 cup light butter (1/2 stick)
1 1/4 cups pecans, chopped
1/2 teaspoon kosher salt

Steps:

  • Mix cream, milk, Splenda, sugar, and vanilla into a large measuring cup. Stir 1-2 minutes until sugar is dissolved.
  • Turn on ice cream machine and slowly pour in milk mixture. churn for 20-25 minutes.
  • While ice cream is churning, prepare the pecans. In a small skillet, melt butter over medium heat. Add pecans and salt. Mix well and saute for 1-2 minutes until pecans have absorbed the butter and are nicely roasted. Turn off heat and allow to cool.
  • After the 20-25 minutes, when ice cream is almost done, add the pecan mixture and let churn for an additional 5 minutes.
  • Scoop out ice cream into a plastic container, cover and freeze for at least 2 hours. I love it served in a sugar cone.

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