BUTTER PECAN SAUCE
Buttery, smooth and full of pecans, this sauce is just sensational over ice cream. It's hard to beat this homemade goodness. -Kim Gilliland, Simi Valley, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- In a heavy saucepan, combine the sugars and cornstarch. Gradually stir in cream until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir until slightly thickened, 2-3 minutes. , Remove from the heat; stir in butter until melted. Add the pecans. Serve warm over ice cream.
Nutrition Facts : Calories 148 calories, Fat 10g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 20mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g 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.
BUTTERED PECAN ICE CREAM TOPPING
Steps:
- In a small saucepan, combine the butter, sugar, corn syrup and salt. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture becomes thick and syrupy, 2 to 3 minutes. Stir in the pecans, then remove from the heat and stir in the vanilla. Let cool slightly.
PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
TOASTED PECANS
This crunchy snack is easy to make and has a delightful salty flavor.
Provided by Joyce Hickman
Categories Appetizers and Snacks
Time 1h10m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated.
- Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt.
- Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.
Nutrition Facts : Calories 546.8 calories, Carbohydrate 8.3 g, Cholesterol 40.7 mg, Fat 58.2 g, Fiber 5.7 g, Protein 5.6 g, SaturatedFat 13.4 g, Sodium 109 mg, Sugar 2.4 g
BUTTER PECAN ICE CREAM
Categories Ice Cream Machine Dairy Nut Dessert Freeze/Chill Quick & Easy Pecan Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Toast pecans in a shallow baking pan in middle of oven until fragrant and a shade darker, 7 to 8 minutes. Add butter and salt to hot pecans and toss until butter is melted, then cool pecans completely (they will absorb butter).
- Whisk together brown sugar and cornstarch, then add eggs, whisking until combined. Bring milk and cream just to a boil in a 3- to 4-quart heavy saucepan over moderately high heat, then add to egg mixture in a stream, whisking constantly, and transfer custard to saucepan.
- Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer, 2 to 3 minutes (do not let boil).
- Immediately pour custard through a fine-mesh sieve into a bowl and stir in vanilla, then cool, stirring occasionally. Chill custard, its surface covered with wax paper, until cold, at least 3 hours.
- Freeze custard in ice cream maker until almost firm. Stir together ice cream and pecans in a bowl, then transfer to an airtight container and put in freezer to harden.
BUTTER PECAN SAUCE FOR ICE CREAM
Make and share this Butter Pecan Sauce for Ice Cream recipe from Food.com.
Provided by Mysterygirl
Categories Sauces
Time 6m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine dry ingredients, gradually stirring in cream until smooth.
- Bring to a boil over medium heat, stirring constantly.
- Cook and stir 2-3 minutes or until slightly thickened.
- Remove from heat, stir in butter until melted.
- Add pecans.
- Serve warm over ice cream.
Nutrition Facts : Calories 438.2, Fat 29.2, SaturatedFat 12.9, Cholesterol 68.8, Sodium 51.1, Carbohydrate 45.5, Fiber 1.3, Sugar 40.1, Protein 2.2
CARAMEL PECAN ICE CREAM DESSERT
My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts-especially this one! -Mary Wright, Morriston, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 515 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
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