Butter Pecan Ice Cream II

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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 (Taste of Home)

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Ingredients

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

Preparation

Step 1

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. Yield: 1 quart.
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REVIEWS:

Great Recipe! Only change I made is added less of the pecans and chopped them up very finely.

I liked this....easier than most and the taste is good, though not excellent. I cut the sugar to 3/4 cup and will cut to 1/2 cup next time...way too sweet. I will also add butter extract to give more flavor and possibly more pecans....I don't think 1/2 cup is enough. However, it's a good basic recipe to work from. I'm not sure why others would give this 5 stars when they intend on tweaking as well.

Great ice cream!!!! Very creamy and smooth!

Very creamy ice cream but next time I may add a bit of rum extract for extra flavor.

This is THE best butter pecan ice cream recipe that I have tried - and I've tried a lot. I won't be looking for another. It is very rich and creamy. I added a little salt and sugar while toasting the pecans and for the brown sugar I used 1/2 cup light brown sugar and 1/2 cup dark brown sugar. Thank you for the recipe!

This ice cream is so creamy and rich an d full of pecans. I will never buy store-bought again. I made the batter ahead and added the prepared pecans when I was ready to put in the ice cream freezer. Yummy

This is one of the best ice cream recipes I have ever made. I added 1 teaspoon (or more to suit your taste) of butterscotch schnapps for extra flavor. You can also make a darker color using a little molasses or dark corn syrup.

Fabulous! The flavor is excellent, you will never buy Butter Pecan Ice Cream from the store again.

I've tried other butter pecan ice cream recipes, but this one is the absolute best! It is creamy and full of flavor with the right amount of pecans! Sometimes I substitute the vanilla extract with rum extract to change it up a bit. Either way, it is perfectly yummy!!!

I have made this recipe several times and it is the creamiest of them all. Incredible flavor and is requested frequently.





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