HOMEMADE BUTTER PECAN ICE CREAM
Here is a simple, but totally decadent recipe for butter pecan ice cream that is made in the ice cream maker. So easy to make with fabulous results. Much better than store bought. Great for a hot summer day...or any time of the year for that matter. Cook time includes freeze time that varies from machine to machine. Whole pecan nuts can be used instead of the chopped!
Provided by BirdyBaker
Categories Frozen Desserts
Time 5h25m
Yield 1 batch ice cream
Number Of Ingredients 6
Steps:
- Place the light cream, sugar and butter into a saucepan and mix together over a low heat.
- Stir until the mixture starts to bubble around the edges.
- Remove the saucepan from the heat and allow to cool.
- When the mixture is cold transfer it to an ice cream maker and stir in the heavy cream and vanilla extract.
- Freeze according to the manufacturer's instructions but remember to add the pecan nuts as the ice cream starts to harden.
BUTTER PECAN ICE CREAM FROM EAGLE BRAND®
Creamy butter pecan ice cream with a touch of maple is so easy--and you won't need an ice cream maker!
Provided by Eagle brand
Categories EAGLE BRAND®
Time 6h15m
Yield 8
Number Of Ingredients 5
Steps:
- Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
- Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.
Nutrition Facts : Calories 566.6 calories, Carbohydrate 19.3 g, Cholesterol 110.5 mg, Fat 41.4 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 20.8 g, Sodium 123.3 mg, Sugar 16.4 g
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.
BUTTER PECAN ICE CREAM
Someone bought me a Ben & Jerry's Homemade Ice Cream & Dessert Book (title). This book is great it tells how to make most of their flavors and some. The book can be ordered at the bookstore for about $8.95. The reason I like this ice cream is because you can freeze it and it is like the store bought hard ice cream. I do not eat it right from the freezer because to me it is too creamy.
Provided by hcopeland
Categories Frozen Desserts
Time 20m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Melt butter in a heavy skillet over a low heat. Add the pecans and salt and sauté, stirring constantly, until pecans start to turn brown.
- Drain the butter into a small bowl and transfer the pecans to another bowl and let cool.
- Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
- Whisk the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
- Add the melted butter and blend.
- Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
- After the ice cream stiffens (about 2 minutes before it is done), add the pecans, then continue freezing until the ice cream is ready.
- Makes generous 1 quart.
- Sweet Cream Bases----:.
- •Favorite Sweet Cream Base: Most popular base, has creamy texture, medium body, and a subtle, understated taste. It's especially good as a background for fruit, cookies, and candy.
- 2 large eggs 3/4 cup sugar 2 cups heavy or whipping cream 1 cup milk Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
- Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
- •Simple Sweet Cream Base: This simple recipe is made with a minimum of ingredients and requires no cooking.
- It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all.
- 2 cups heavy or whipping cream 3/4 cup sugar 2/3 cup half-and-half Pour the cream into a mixing bowl.
- Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half-and-half and whisk to blend.
- •Condensed Milk Sweet Cream Base: This recipe makes a less creamy, less rich ice cream.
- Ben likes the slightly "cooked" flavor of the sweetened condensed milk.
- 2 cups light cream 1 cup sweetened condensed milk, cold Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.
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
BUTTER PECAN ICE CREAM (HOMEMADE)
Make and share this Butter Pecan Ice Cream (Homemade) recipe from Food.com.
Provided by strawberryjane
Categories Frozen Desserts
Time 30m
Yield 1 gallon freezer of ice cream
Number Of Ingredients 7
Steps:
- Saute pecans in margarine, stirring constantly for about 5 minutes,or till roasted.
- Set aside to cool.
- Combine remaining ingredients,mix well.
- Pour into ice cream freezer can.
- Freeze about 10 minutes.
- Add pecans.
- Freeze until firm.
- Let ripen at least 1 hour.
- This keeps well when going to picnics or dinner.
- Makes 1 to 1 1/2 gallons.
Nutrition Facts : Calories 3097.6, Fat 197.4, SaturatedFat 23.3, Cholesterol 24.7, Sodium 489.4, Carbohydrate 339.6, Fiber 20.9, Sugar 308.9, Protein 26.2
BUTTER PECAN ICE CREAM FROM EAGLE BRAND®
Creamy butter pecan ice cream with a touch of maple is so easy--and you won't need an ice cream maker!
Provided by Eagle brand
Categories EAGLE BRAND®
Time 6h15m
Yield 8
Number Of Ingredients 5
Steps:
- Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
- Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.
Nutrition Facts : Calories 566.6 calories, Carbohydrate 19.3 g, Cholesterol 110.5 mg, Fat 41.4 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 20.8 g, Sodium 123.3 mg, Sugar 16.4 g
BUTTER PECAN ICE CREAM FROM EAGLE BRAND®
Creamy butter pecan ice cream with a touch of maple is so easy--and you won't need an ice cream maker!
Provided by Eagle brand
Categories EAGLE BRAND®
Time 6h15m
Yield 8
Number Of Ingredients 5
Steps:
- Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
- Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.
Nutrition Facts : Calories 566.6 calories, Carbohydrate 19.3 g, Cholesterol 110.5 mg, Fat 41.4 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 20.8 g, Sodium 123.3 mg, Sugar 16.4 g
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.
BUTTER PECAN ICE CREAM FROM EAGLE BRAND®
Creamy butter pecan ice cream with a touch of maple is so easy--and you won't need an ice cream maker!
Provided by Eagle brand
Categories EAGLE BRAND®
Time 6h15m
Yield 8
Number Of Ingredients 5
Steps:
- Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
- Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.
Nutrition Facts : Calories 566.6 calories, Carbohydrate 19.3 g, Cholesterol 110.5 mg, Fat 41.4 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 20.8 g, Sodium 123.3 mg, Sugar 16.4 g
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 FROM EAGLE BRAND®
Creamy butter pecan ice cream with a touch of maple is so easy--and you won't need an ice cream maker!
Provided by Eagle brand
Categories EAGLE BRAND®
Time 6h15m
Yield 8
Number Of Ingredients 5
Steps:
- Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
- Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.
Nutrition Facts : Calories 566.6 calories, Carbohydrate 19.3 g, Cholesterol 110.5 mg, Fat 41.4 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 20.8 g, Sodium 123.3 mg, Sugar 16.4 g
BUTTER PECAN ICE CREAM FROM EAGLE BRAND®
Creamy butter pecan ice cream with a touch of maple is so easy--and you won't need an ice cream maker!
Provided by Eagle brand
Categories EAGLE BRAND®
Time 6h15m
Yield 8
Number Of Ingredients 5
Steps:
- Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
- Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.
Nutrition Facts : Calories 566.6 calories, Carbohydrate 19.3 g, Cholesterol 110.5 mg, Fat 41.4 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 20.8 g, Sodium 123.3 mg, Sugar 16.4 g
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