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Ingredients
| pecans (chopped): 1/2 cup |
| salted butter: 1 Tbl |
| half and half cream: 1 1/2 cups |
| light brown sugar (packed): 1 cup |
| eggs: 2 (lightly beaten) |
| heavy whipping cream (fluid): 1/2 cup |
| vanilla extract: 1 tsp |
Butter Pecan Ice Cream
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
- 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 175°; 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° 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.