Butter Ice Cream Recipes

CONTEST-WINNING BUTTER PECAN ICE CREAM

Steps:

• 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; 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.

BUTTER ICE CREAM

Steps:

• Prepare your ice cream maker, which can take up to 24 hours for proper freezing.
• In a medium saucepan, heat cream, sugar and salt over low heat. Whisk until sugar has dissolved. Remove from heat.
• Whisk egg yolks until they are mixed and lighten in color.
• Temper in egg yolks, meaning that you'll want to whisk together a small amount of warm cream mixture with eggs and then while vigorously whisking, slowly add cream to prevent clumping and cooking eggs.
• Add softened butter to the mixture, stir as best you can, but know that it will be largely clumpy. If you are using a low quality butter or just really want a BAM butter flavor, add butter extract.
• Pour mixture into the ice cream maker and churn for 30 minutes or until fully combined. The butter should blend into the mixture naturally.
• Spoon into an airtight container and place in the freezer to harden to ice cream consistency.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

NO-COOK, HOMEMADE BUTTER PECAN ICE CREAM

Steps:

• Combine sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract together using a whisk in a large bowl, taking care to avoid creating bubbly foam. Refrigerate mixture for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large saucepan over medium-low heat; stir in salt until dissolved. Mix pecans into melted butter until evenly coated. Spread coated pecans in a single layer onto a baking sheet.
• Bake in the preheated oven for 6 minutes. Flip pecans and continue baking until toasted and fragrant, about 6 minutes more. Remove butter pecans from oven and coarsely chop. Measure 1 1/2 cups butter pecans and reserve the remaining for another use.
• Pour cream mixture into an ice cream maker and follow manufacturer's instructions for ice cream. When ice cream is semi-solid (about 30 minutes), stop the machine. Pour ice cream into an air-tight container and fold in 1 1/2 cup butter pecans. Cover ice cream with plastic wrap and seal container with a lid. Freeze ice cream until solid, at least 2 hours.

HOMEMADE PEANUT BUTTER ICE CREAM

Steps:

• Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
• Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

BUTTER BRICKLE ICE CREAM

Steps:

• In a medium sacepan, combine half & half, brown sugar, and butter.
• Stir constantly over low heat.
• When mixture becomes bubbly around the edges of the pan, remove from heat.
• Chill this mixture along with the bowl of your ice cream freezer.
• Before freezing, add whipping cream and both extracts, mix well.
• Freeze according to your ice cream maker directions.
• Add toffee bits after freezing process.