Butter Pecan Ice Cream
- Reviews 1
Ready In: 45 mins
Serves: 8
Ingredients
- 1⁄2 cup chopped pecans
- 1 tablespoon butter
- 1 1⁄2 cups half-and-half cream
- 1 cup packed brown sugar
- 2 eggs, lightly beaten
- 1⁄2 cup heavy whipping cream
- 1 teaspoon vanilla extract
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.
- 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 two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
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