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Homemade Butter Pecan Ice Cream Recipe

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This recipe for Homemade Butter Pecan Ice Cream, by , is from The Allen Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Allen
Added: Wednesday, October 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 quart milk
4 eggs
2 tablespoons vanilla
4 cups half and half
1 cup chopped pecans
3 tablespoons butter

Directions:
Directions:
Mix sugar, cornstarch, and salt in top of double boiler or heavy saucepan. Gradually blend in milk. Cook and stir over hot water or directly over low heat until mixture is thickened, about 15 minutes. Take care, since mixture scorches easily. Blend small amount of hot mixture into eggs; pour into rest of custard. Cook, stirring constantly, 4 to 5 minutes. Chill custard thoroughly. This is important for smooth ice cream. Saute pecans in butter until slightly browned. Add vanilla and chilled cream to custard. Pour into cranked or electric freezer, packing tub with 1 part ice cream (rock) salt to 6 parts crushed ice. Add pecans when partially set. Remove can from freezer container, remove dasher, and ripen several hours in an ice and salt-packed tub or in the freezer.

 

 

 

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