Butter Pecan Ice Cream

Total Time Prep: 45 min. + chilling Process: 20 min. + freezing

Yield 1 quart

Our contest-winning butter pecan ice cream is rich and smooth. Each spoonful is chock-full of toasted nuts and fresh cream flavor.

Ingredients

1/2 cup chopped pecans
1 tablespoon butter
1-1/2 cups half-and-half cream
3/4 cup packed brown sugar
2 large eggs, lightly beaten
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Optional: Caramel sauce and chopped pecans or toppings of your choice

Directions

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. Do not allow to boil. Remove from heat immediately.
Quickly transfer to a small bowl; place bowl in a pan of ice water. Stir gently and occasionally 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 maker no more than two-thirds full; freeze according to manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. If desired, serve with toppings.

Nutrition Facts

1/2 cup: 269 calories, 17g fat (8g saturated fat), 90mg cholesterol, 62mg sodium, 23g carbohydrate (22g sugars, 1g fiber), 4g protein.

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 toguests at a summer party. —Jenny White, Glen, Mississippi

Recipe Creator