Butter Pecan Ice Cream

By Addie

"Creamy homemade ice cream! Excellent summertime treat!"

Ingredients

• 1/3 cup chopped pecans
• 1 tablespoon butter
• 1 cup brown sugar
• 2 eggs, beaten
• 1 1/2 cups half-and-half cream
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Preparation

Step 1

In a small skillet over medium heat, saute pecans in butter until lightly browned, stirring frequently. Set aside.

In a medium saucepan over low heat, stir together brown sugar, eggs and half and half until smooth. Bring to a simmer, stirring occasionally, and cook 2 minutes more. Remove from heat and stir in cream, vanilla and pecans.

Pour into ice cream maker and freeze according to manufacturers' directions.
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REVIEWS: (100)

Really good taste - but the directions are odd and I didn't follow them. I make ice cream quite a lot, so what I did (based on recipes I've made in the past) was to combine the creams in a saucepan and heat them until they simmer. Meanwhile, I combined the eggs and the sugar, mixed well, added a few scoopfuls of the simmering liquid to the egg mixture to temper the eggs, and then poured the warmed egg mixture into the saucepan and cooked the mixture until it coated the back of a wooden spoon. I took it off the heat and added the vanilla and browned pecans. I cooled this ice cream base in the refrigerator a few hours and then mixed it in my ice cream maker. It was delicious!

This was ultimately an excellent ice cream. Not only did my girlfriend and I love it, but her cat Meko licked the bowl clean. Two paws up! The only reason I gave it 4 stars is because I made a lot of changes that other reviewers suggested... 1) I cut the brown sugar down to 3/4 cup, 2) I used 4 egg yolks instead of two whole eggs, and 3) I only used heavy cream and a splash of milk. I say if you're gonna eat ice cream then do it right!

OMG!! This is the abosolute best butter pecan ice cream I've ever tasted! I'm even eating it before it's had a chance to freeze solid! LOL I took a few tips from other reviewers (a) cut the sugar in half (b) used 1 cup cream & 1 cup half & half (c) added more pecans and (d) added a teaspoon of butter extract along with the vanilla! My husband even complimented me (which hardly ever happens ;-) You won't be sorry if you give this ice cream recipe a try! YUMMO!!!

Contrary to other reviews, this recipe is neither rich nor creamy. It's really ice milk. The brown sugar flavor is good, but I'd use a cooked egg custard base from a reliable vanilla recipe. Just substitute brown sugar for white and add the toasted pecans. I decreased the sugar to 3/4 cup and recommend using fewer pecans too.

Simply delicious! I thank you for sharing this recipe, it was a hit! However, the first batch was a little too sweet, so the second batch I made used 3/4 cup of brown sugar, and it was perfect, not as rich.

This recipe made me fall in love with butter pecan ice cream. I have not found a commercial version that is as good as this one!! I made this last year for my annual Fourth of July party and everyone RAVED about it.

Great recipe. My husband loved it! Only change I made was to decrease the half 'n half to 1/2 cup and increase cream to 1 1/2 cups. Will make again!!!

I reduced the sugar, added the butter, added the pecans... just used the egg yolks (plus one more) and voila... has been my fave ice cream ever!

This recipe was excellent. However, I agree with the other reviews that it was too sweet. I only used 3/4 of the amount of sugar and next time I would even decrease that. I will definitely make it again though.

FANTASTIC!!! I didn't toast the pecans because I don't find it necessary. I didn't have creams so I only used whole milk. It tasted AMAZING!!!!

This ice cream was amazing! Like other reviewers, I cut the sugar down to 3/4 cup...it was perfectly sweet that way. I didn't have any half and half in the house either...I combined a cup of whole milk and a cup of heavy cream. I took 1/2 a cup of this and used it in place of the cream that is used later in the recipe. I also added a few extra pecans, because they are so yummy! To make them more like the kind in the store, I stirred some extra salt into the melted butter. Yum! Other than that, I pretty much made it exactly as written, except that I cooled the cream mixture down before pouring it into the ice cream maker, and didn't stir in the pecans until the end, because they get stuck in the churn. All in all, this is an excellent, creamy ice cream that has a wonderful, crunchy, sweet, buttery and nutty flavor...I will be making this again!!!