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Butter Pecan Ice Cream Recipe

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

Contributor:  
Contributor:  
Angie Duke-Haynes
Added: Tuesday, March 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup chopped pecans
1 tbsp butter
1 1/2 cup half and half cream
1 cup packed brown sugar
2 eggs, lightly beaten
1/2 cup heavy whipping cream
1 tsp vanilla extract

Directions:
Directions:
In heavy saucepan heat half and half to 175; stir in brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan and whisk constantly. Cook and stir over low heat until mixture reaches temperature of 160 and coats the back of a metal spoon. Remove from heat. Cook quickly by placing in a pan in a bowl of of ice water; stir for two minutes. Stir in whipping cream and vanilla. Press plastic wrap over surface and refrigerate for several hours or overnight. Stir in toasted pecans and pour in an ice cream freezer until 2/3 full. Freeze by manufacturer's directions. Firm up by placing in freezer for 2-4 hours before serving.

Number Of Servings:
Number Of Servings:
1 quart

 

 

 

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