Butter Pecan Ice Cream

READY IN: 1hr
Recipe by ratherbeswimmin'

This is awesome homemade ice cream.

Top Review by Marianneee

This was heavenly. I had to half the ice cream base as I have a small ice cream maker. I did leave the pecan topping measurements the same. I had to sub walnuts as I had no pecans. We ate 1/2 the topping before the ice cream was even ready - absolutely to die for!!! Can't wait to try with Pecans ;)

Ingredients Nutrition

Directions

  1. Add the pecans, sugar, and butter to an 8-inch skillet.
  2. Over medium heat, stir constantly for 6-8 minutes or until the sugar is melted and is a rich brown color.
  3. Take skillet from stove; spread nuts on a buttered baking sheet or piece of foil.
  4. Separate nuts into clusters; let cool; break clusters into small chunks; set aside.
  5. In a mixing bowl, add the half-and-half, brown sugar, and vanilla; stir to mix well and until the sugar is dissolved.
  6. Add in the whipping cream; stir to combine.
  7. In a 4- to 5-quart ice cream freezer, freeze cream mixture according to the manufactuer's directions.
  8. Stir in pecans.
  9. Ripen for 4 to 24 hours.

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