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 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
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
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.
PATRICK O'CONNELL'S BUTTER PECAN ICE CREAM
Provided by Craig Claiborne And Pierre Franey
Categories ice creams and sorbets, dessert
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine one cup of the cream with the milk in a saucepan and bring to the boil. Pour the mixture into another container and chill thoroughly. A film will form on top when the mixture is chilled. Remove this film.
- Heat the butter in a heavy skillet and add the pecans. Cook, shaking the skillet and stirring, until the pecans begin to brown. Strain but reserve both the butter and pecans.
- Put the yolks in a mixing bowl and add one-half cup of the sugar. Beat thoroughly.
- Bring the remaining one and one-half cups of cream and one-half cup of sugar to the boil in a heavy saucepan. Slowly pour half of this mixture into the egg mixture, beating constantly. Return this mixture to the saucepan with the remaining cream and sugar mixture and heat gently without boiling or the eggs might curdle. Stir in the reserved butter in which the pecans were cooked and add the vanilla. Pour and scrape the mixture into a mixing bowl and add the chilled cream mixture. Add the pecans and pour and scrape the mixture into the container of a hand-cranked or electric ice cream freezer. Freeze according to manufacturer's instructions. Serve with caramel sauce.
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.
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
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
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.
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