Ultimate Butter Pecan Ice Cream 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.

ULTIMATE BUTTER PECAN ICE CREAM

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.

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.

SUNNY'S BUTTER PECAN ICE CREAM

Steps:

• In a large saute pan, melt the butter and then add the brown sugar, salt, and pecans, in that order, with a stir between each. Stir on medium-high as bubbles form, and continue to stir until the sugar is dissolved as much as possible and the coating on the pecans becomes sticky, 6 to 8 minutes. Remove from the heat and spread the mixture onto a baking sheet to cool. Refrigerate for about 10 minutes.
• Meanwhile, in a bowl, whisk together the heavy cream, buttermilk, sweetened condensed milk, evaporated milk, and vanilla extract. Use a spatula to release the pecans from the cooled sheet. Add the cooled pecans to the bowl and stir. Make the ice cream one of the following ways:
• 1. Get fancy and put it in your home ice cream maker and prepare according to the manufacturer's instructions. Place in an air tight 2-quart container and freeze for at least 5 hours, stirring every 30 minutes for the first 2 hours, then every hour for 3 more hours.
• 2. Add 2 cups ice and 1/2 cup coarse sea salt to a large plastic storage container. Pour the ice cream mixture into a 1-gallon plastic storage bag and seal, squeezing out as much air as possible. Place this bag in the plastic storage container and cover with the lid. Shake vigorously for 10 to 15 minutes. Add more ice and salt if needed halfway through the spin cycle. Depends on your shakin'! Once the shaking is done and you've checked for the right texture for your ice cream, remove the bag from the container and rinse off quickly in cold water. Open and scoop ice cream out, or cut a hole in the corner of the bag and squeeze it out.

PATRICK O'CONNELL'S BUTTER PECAN ICE CREAM

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.

BEST BUTTER PECAN ICE CREAM EVER

Steps:

• In a medium sized heat-safe bowl (metal, ceramic, or glass), whisk together the egg yolks until well blended. Set aside.
• 2 Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top. Set aside.
• 3 In a medium thick-bottomed saucepan on medium heat, melt the butter cook it, stirring constantly, until it just begins to brown. Add the brown sugar and salt. Stir until the sugar completely melts.
• 4 Slowly add the milk, stirring to incorporate. It will foam up initially, so make sure you are using a pan with high enough sides. Heat until all of the sugar is completely dissolved. Do not let boil or the mixture may curdle.
• 5 Whisk in hand, slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate. Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.
• 6 Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.
• 7 Pour the custard through the sieve and stir it into the cream. Add vanilla and stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.
• 8 While the mixture is chilling, preheat the oven to 350°F Lay out the pecans on a roasting pan in a single layer. Bake for 6 minutes, until lightly toasted. Let cool. Once cool, roughly chop the pecans and set aside. Note, if you want an extra punch to this ice cream, brush the pecans with melted butter and sprinkle with salt before roasting.
• 9 Once the ice cream mixture is thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.
• 10 Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the chopped pecans. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.
• Makes 1 1/2 quarts.

HOMEMADE BUTTER PECAN ICE CREAM

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.

NO-COOK, HOMEMADE BUTTER PECAN ICE CREAM

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.

BUTTER PECAN ICE CREAM

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.