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Butter Pecan Ice Cream Recipe

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This recipe for Butter Pecan Ice Cream, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Victoria Lucas

Category:
Category:
 

CUSTARD


Ingredients:  
Ingredients:  
1 1/2 cups half and half
1 cup packed brown sugar
2 eggs, lightly beaten
1/2 cup heavy whipping cream
1 teaspoon vanilla

Directions:
Directions:
In a heavy saucepan, heat half-and-half to 175 degrees; 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 degrees 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; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
 

CANDIED BUTTER PECANS


Ingredients:  
Ingredients:  
1 cup pecans
1/3 cup sugar
2 tablespoons butter

Directions:
Directions:
In a heavy skillet over medium heat, combine pecans, sugar, and butter, stirring constantly for about 6 minutes or until sugar has melted and browned.
Remove from heat; spread nuts on foil.
Once nuts have cooled, break into bite-size pieces and reserve.

 

 

 

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