Prep 15 mins
Cook 0 mins
Another one of Ben and Jerry's released recipes for making at home. Enjoy! Cooking time is however long it takes your ice cream freezer.
- 1⁄2 cup butter, no substitutes
- 1 cup pecan halves
- 1⁄2 teaspoon salt
- 2 large eggs
- 3⁄4 cup sugar
- 2 cups heavy cream or 2 cups whipping cream
- 1 cup milk
- Melt the butter in a heavy skillet over low heat.
- Add the pecans and salt and saute, stirring constantly, until the pecans start to turn brown.
- Drain the butter into a small bowl.
- 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 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.
- Add the melted butter and blend.
- Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.
- After the ice cream stiffens (about 2 minutes before it is done), add the pecans, then continue freezing until done.
Texture is off. The flavor is good, but has a slightly granular mouth feel.
I love the taste of the ice cream. I used 1 cup of heavy cream and 1 cup of half and half cream. Plus the 1 cup of whole milk. At the end, there is little bits of butter we can feel when eating it. But not too much. This is a recipe I would do again cause it has a great taste. Maybe to cook the base would be better. Thanks Annacia. Made for Beverage tag.
I found this to taste more like a light vanilla than butter pecan. The only time the butter pecan flavor comes through is when you bite into a nut. This wouldn't be too bad except that the ice cream itself has a very grainy texture, which can be common in ice cream not made with a cooked base. I actually ended up with frozen fat bits on the spoon. I have a high quality gelato maker and this is the first time I've made ice cream that came out with this texture which I didn't care for at all.