Butter Pecan Ice cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ice Cream
5 Junket tablets disolved in 1/4 cup water
2- 5 oz instant vanilla pudding
3 cans evaporated milk (reserve 1/2 cup for below butter pecan mixture)
less than 1 gallon of milk
2 ˝ cups sugar
1 T of vanilla
Butter Pecan Mixture
2 cups pecans (roasted on cookie sheet for 10-15 minutes at 250, cooled)
1/2 cup of above evaporated milk
1 1/2 cups brown sugar
1/2 cup butter
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Directions: |
Directions:Break up Junket tablets into water and set aside to dissolve.
Mix remaining ice cream ingredients separately. Add dissolved junket mixture to ice cream. Mix with half of milk and place into 6 quart ice cream freezer. Add remaining milk while stirring to fill freezer up to 5 inches from top of container. Let sit for 1 hour
During this time, prepare the butter pecan mixture: Bring sugar and butter to a boil for 2 minutes while stirring constantly. Slowly add evaported milk to avoid lumping. Cool sauce. Sauce should be runny vs. taffy texture. Once cooled, mix cooled roasted pecans with buttery sauce. Pour into ice cream freezer that has sat for 1 hour and stir
If not up to 3 inches below freezer line, add additional regular milk.
Make ice cream as usual which we find about 20-25 minutes of ‘electric churning’ |
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Number Of
Servings: |
Number Of
Servings:6 quarts |
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