No Cook Homemade Butter Pecan Ice Cream Food

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.

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.

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.

BUTTER PECAN ICE CREAM

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.

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.