Easy And Creamy Butter Pecan Ice Cream Food

BUTTER PECAN ICE CREAM

Steps:

• In a medium size mixing bowl...
• Add Pecans
• Add Butter
• Add Sugar
• Add Salt
• Mix ingredients well.
• Spread pecans on a parchment lined baking sheet.
• Bake at 350° for 10-12 minutes.
• Remove from oven, let cool completely.
• Separate the egg yolks from the whites.
• In a large mixing bowl... Add egg yolks.
• Whisk yolks well, until creamy.
• Add the packed cup of brown sugar.
• Add granulated sugar.
• Add corn starch.
• Whisk ingredients together well.
• Add pancake syrup, whisk again until mixed well.
• Place a medium sized sauce pot over medium heat on your stove top.
• Add the whole milk.
• Bring milk up to 170°, and let cook for one minute at this temperature.
• Temper the egg mixture by adding just a small amount of hot milk to the mixing bowl.
• Stir constantly, continuing to add milk, until all the milk has been mixed in.
• Return the mixture to the sauce pot and place back over Medium heat.
• Cook the mixture, stirring constantly, until it reaches 170° again and thickens.
• Test by coating a wooden spoon with mixture.
• It should stay separated when you pull your finger through the mixture on the back of spoon.
• Remove sauce pot from heat and place in sink.
• Continue to stir as you let cold water rise up around the outside of the pan just over half way.
• Let the mixture cool completely.
• Place in another container with a lid, cover and refrigerate overnight.
• When ready to freeze...
• Add the pecan pieces to the custard.
• Add whipping cream.
• Add Vanilla extract.
• Place mixture in can of freezer and freeze according to directions for your ice cream maker.
• Enjoy!

CONTEST-WINNING BUTTER PECAN ICE CREAM

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.

NO-COOK, HOMEMADE BUTTER PECAN ICE CREAM

Steps:

• Combine sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract together using a whisk in a large bowl, taking care to avoid creating bubbly foam. Refrigerate mixture for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large saucepan over medium-low heat; stir in salt until dissolved. Mix pecans into melted butter until evenly coated. Spread coated pecans in a single layer onto a baking sheet.
• Bake in the preheated oven for 6 minutes. Flip pecans and continue baking until toasted and fragrant, about 6 minutes more. Remove butter pecans from oven and coarsely chop. Measure 1 1/2 cups butter pecans and reserve the remaining for another use.
• Pour cream mixture into an ice cream maker and follow manufacturer's instructions for ice cream. When ice cream is semi-solid (about 30 minutes), stop the machine. Pour ice cream into an air-tight container and fold in 1 1/2 cup butter pecans. Cover ice cream with plastic wrap and seal container with a lid. Freeze ice cream until solid, at least 2 hours.

BUTTER PECAN ICE CREAM

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.

EASY AND CREAMY BUTTER PECAN ICE CREAM

Steps:

• Whip heavy cream to stiff peaks in large bowl.
• Combine sweetened condensed milk, pecans, butter and maple extract.
• Mix well.
• Fold in whipped cream.
• Pour into 9x5 loaf pan or 2 quart container.
• Freeze 6 hours or until firm. Store in freezer.
• To Toast nuts: Place nuts in a dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over-browning, remove from pan immediately.

BUTTER PECAN ICE CREAM

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.

ULTIMATE BUTTER PECAN ICE CREAM

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.

HOMEMADE BUTTER PECAN ICE CREAM

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

Steps:

• In a large skillet, melt the butter over medium heat.
• Add the pecans and saute until the butter begins to turn golden brown.
• Remove the skillet from the heat and strain the butter into a stainless steel container and reserve.
• Cool to room temperature.
• Reserve the pecans in a separate container.
• In a 2 quart heavy bottomed saucepan, combine the milk, cream and 1/2 cup of the sugar.
• Heat until just scalded.
• Do Not Boil.
• Remove from the heat and set aside.
• In a large stainless steel bowl, whisk together the egg yolks and the remaining 1/2 cup sugar until well blended.
• Place the bowl over boiling water (or use a double boiler) and, whisking constantly, heat until hot to the touch, about 110 degrees.
• Slowly add the scalded milk mixture to the yolk mixture, whisking constantly.
• After thoroughly mixing, strain through a mesh strainer into the reserved butter and whisk together.
• Chill in the refrigerator, then freeze in an ice cream machine according to the manufacturer's directions. When the ice cream begins to stiffen, sprinkle in reserved pecans and continue to churn until the nuts are evenly incorporated and the ice cream is thick.
• To serve: Serve the ice cream in individual dishes topped with Caramel Sauce (see recipe I posted recipe #117551).
• Makes 8-10 servings.