Butter Pecan Ice Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c chopped pecans
2 tbsp butter
3 c half-and-half cream
2 c packed brown sugar
4 eggs, lightly beaten
1 c heavy whipping cream
2 tsp vanilla extract
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Directions: |
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 175º; 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 160º 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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Number Of
Servings: |
Number Of
Servings:2 quarts |
Preparation
Time: |
Preparation
Time:45 min plus chilling time |
Personal
Notes: |
Personal
Notes: A request for Crystal and Katy's birthday each year. You can sub rum extract for the vanilla to add a rum flavor.
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