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
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.
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.
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
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.
ULTIMATE BUTTER PECAN ICE CREAM
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
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.
BEST BUTTER PECAN ICE CREAM EVER
Make and share this Best Butter Pecan Ice Cream Ever recipe from Food.com.
Provided by Tantric1
Categories Dessert
Time 4h30m
Yield 1 1/2 quarts, 5 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 893.8, Fat 73.3, SaturatedFat 35.8, Cholesterol 428.6, Sodium 316.7, Carbohydrate 53.8, Fiber 2.1, Sugar 48.7, Protein 10.5
AWARD WINNING BUTTER PECAN ICE CREAM
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
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
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.
Provided by looneytunesfan
Categories Frozen Desserts
Time 45m
Yield 8 serving(s)
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 two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Nutrition Facts : Calories 293.7, Fat 18.3, SaturatedFat 8.4, Cholesterol 93.9, Sodium 62.8, Carbohydrate 30.2, Fiber 0.7, Sugar 27, Protein 3.9
BUTTER PECAN ICE CREAM
The way Butter Pecan Ice Cream was meant to taste!! This ice cream is so creamy and delicious you will never want to buy it again!! My suggested serving is with Caramel Sauce (see recipe I posted recipe #117551). From The Inn at Little Washington. Cooking time reflects freezing time.
Provided by Bev I Am
Categories Frozen Desserts
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, melt the butter over medium heat.
- Add the pecans and saute until the butter begins to turn golden brown.
- Remove the skillet from the heat and strain the butter into a stainless steel container and reserve.
- Cool to room temperature.
- Reserve the pecans in a separate container.
- In a 2 quart heavy bottomed saucepan, combine the milk, cream and 1/2 cup of the sugar.
- Heat until just scalded.
- Do Not Boil.
- Remove from the heat and set aside.
- In a large stainless steel bowl, whisk together the egg yolks and the remaining 1/2 cup sugar until well blended.
- Place the bowl over boiling water (or use a double boiler) and, whisking constantly, heat until hot to the touch, about 110 degrees.
- Slowly add the scalded milk mixture to the yolk mixture, whisking constantly.
- After thoroughly mixing, strain through a mesh strainer into the reserved butter and whisk together.
- Chill in the refrigerator, then freeze in an ice cream machine according to the manufacturer's directions. When the ice cream begins to stiffen, sprinkle in reserved pecans and continue to churn until the nuts are evenly incorporated and the ice cream is thick.
- To serve: Serve the ice cream in individual dishes topped with Caramel Sauce (see recipe I posted recipe #117551).
- Makes 8-10 servings.
Nutrition Facts : Calories 678.8, Fat 60.7, SaturatedFat 31.3, Cholesterol 364.3, Sodium 174.1, Carbohydrate 31.1, Fiber 1.4, Sugar 25.7, Protein 6.7
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