Easy And Creamy Butter Pecan Ice Cream Food

HOMEMADE BUTTER PECAN ICE CREAM

Homemade Butter Pecan Ice Cream image

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

Ingredients

1/2 pint light cream
1/2 pint heavy cream
2 ounces brown sugar
1 tablespoon butter
1/4 cup pecan nuts (chopped)
1/2 teaspoon vanilla extract (or according to taste)

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.

CONTEST-WINNING BUTTER PECAN ICE CREAM

Contest-Winning Butter Pecan Ice Cream image

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

Ingredients

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

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.

AWARD WINNING BUTTER PECAN ICE CREAM

Award Winning Butter Pecan Ice Cream image

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

Ingredients

16 ounces sweetened condensed milk
3 tablespoons imitation butter flavoring
6 eggs
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla
1 cup toasted pecans

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

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