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.
BUTTER PECAN SYRUP
My family loves butter pecan anything, and this recipe is perfect over vanilla ice cream, cake or waffles. It's a special treat my family enjoys. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a 1-1/2-qt. slow cooker, mix brown sugar, cornstarch and salt. Whisk in water. Cover and cook on high until thickened and bubbly, 3 to 3-1/2 hours, stirring every 30 minutes. Whisk in butter until melted. Stir in pecans and vanilla. Serve with ice cream.
Nutrition Facts : Calories 251 calories, Fat 15g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 87mg sodium, Carbohydrate 30g carbohydrate (27g sugars, Fiber 1g fiber), Protein 1g protein.
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
BUTTER PECAN ICE CREAM
Make and share this Butter Pecan Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h
Yield 2 quarts
Number Of Ingredients 9
Steps:
- Add the pecans, sugar, and butter to an 8-inch skillet.
- Over medium heat, stir constantly for 6-8 minutes or until the sugar is melted and is a rich brown color.
- Take skillet from stove; spread nuts on a buttered baking sheet or piece of foil.
- Separate nuts into clusters; let cool; break clusters into small chunks; set aside.
- In a mixing bowl, add the half-and-half, brown sugar, and vanilla; stir to mix well and until the sugar is dissolved.
- Add in the whipping cream; stir to combine.
- In a 4- to 5-quart ice cream freezer, freeze cream mixture according to the manufactuer's directions.
- Stir in pecans.
- Ripen for 4 to 24 hours.
Nutrition Facts : Calories 3798, Fat 282.5, SaturatedFat 154.9, Cholesterol 861.7, Sodium 543.4, Carbohydrate 308.3, Fiber 5.2, Sugar 267.6, Protein 29.5
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.
BROWN SUGAR COOKIE ICE CREAM SANDWICHES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 3h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. and adjust the oven rack to middle. Line a sheet tray with parchment.
- Melt the butter to a large skillet over medium heat. Cook until the butter is golden brown. Remove the butter to a large bowl to cool.
- Once cool, add the brown sugar and stir until smooth. Stir in the egg and vanilla, mixing until well combined.
- In another medium bowl, whisk together the flour, cinnamon, ground ginger, baking soda, baking powder, and salt. Add the dry mixture to the butter mixture and stir until well incorporated and smooth, about 1 minute.
- Add the granulated sugar to a plate. Divide the dough into 12 equal-sized balls and roll them in the sugar. Arrange the dough on the parchment paper lined sheet tray at least 2 inches apart. Bake for 10 to 12 minutes.
- Cool the cookies on the sheet tray for 5 minutes, then transfer to a cooling rack for another 10 minutes.
- Turn 6 cookies face up on the counter. Scoop 1/2 cup of ice cream on cookies and using an offset spatula, spread evenly to the edges. Top the ice cream with a second cookie and press down to adhere. Freeze until solid, about 2 hours.
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.
BROWN SUGAR PEACH ICE CREAM
Every August the peach tree in our garden is bursting with huge, juicy peaches. I make this at least once a week every summer once that tree gives up its fruit, for family desserts and as gifts for friends.
Provided by Mirj2338
Categories Frozen Desserts
Time 30m
Yield 1 quart
Number Of Ingredients 7
Steps:
- To peaches, add 1/2 cup of the sugar and the lemon juice.
- Set aside, covered in refrigerator.
- In a medium saucepan combine milk, eggs, and remaining sugar.
- Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon, about 15 minutes.
- Stir in cream and vanilla.
- Chill.
- Stir peaches in cream mixture and freeze in ice cream maker according to manufacturer's instructions.
BROWN SUGAR ICE CREAM
Make and share this Brown Sugar Ice Cream recipe from Food.com.
Provided by MSnow
Categories Frozen Desserts
Time P1DT25m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- In heavy saucepan, whisk egg yolks and sugar till thick.
- In another saucepan, bring cream and half and half just to a boil over medium heat. Gradually whisk the hot cream into the egg mixture in a thin stream.
- Cook over low heat, stirring constantly, till custard is thick enough to coat the back of a spoon (about 6 minutes). Do not boil!
- Strain into a bowl; add vanilla and let cool to room temperature
- Cover and refrigerate over-night.
- Pour into freezer and follow directions for your freezer.
Nutrition Facts : Calories 351.2, Fat 23.5, SaturatedFat 14.1, Cholesterol 168.7, Sodium 63, Carbohydrate 31.9, Sugar 26.8, Protein 4.5
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