BUTTER PECAN CRUNCH
My mother first tasted this frozen treat decades ago. It's easy but elegant. -Julie Sterchi, Jackson, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish. Chill., In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Fold in ice cream and whipped topping. Spoon over crust. Sprinkle with candy. , Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 273 calories, Fat 17g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 282mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
CONTEST-WINNING BUTTER PECAN ICE CREAM
This rich buttery ice cream sure beats store-bought versions. And with its pretty color and plentiful pecan crunch, it's nice enough to serve guests at a summer party. -Jenny White Glen, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 quart.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 298 calories, Fat 18g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 69mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTER PECAN ICE CREAM
I like to make this very rich ice cream at home, then take it to parties or dinners. It's so convenient. If I pour it in the freezer right before we leave, It's done when we arrive-and it "ripens" by the time that it's served!
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 2 quarts.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. On a baking sheet, combine butter, pecans, salt and 1 tablespoon sugar and spread into a single layer. Roast 15 minutes. Stir and roast 15 minutes longer. Cool. , For ice cream, in a large saucepan, heat milk to 175°. Combine sugars and cornstarch; gradually stir into milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, syrup and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir nuts into custard. Fill ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.
Nutrition Facts : Calories 204 calories, Fat 14g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 80mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTER PECAN ICE CREAM
Make and share this Butter Pecan Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h
Yield 2 quarts
Number Of Ingredients 9
Steps:
- Add the pecans, sugar, and butter to an 8-inch skillet.
- Over medium heat, stir constantly for 6-8 minutes or until the sugar is melted and is a rich brown color.
- Take skillet from stove; spread nuts on a buttered baking sheet or piece of foil.
- Separate nuts into clusters; let cool; break clusters into small chunks; set aside.
- In a mixing bowl, add the half-and-half, brown sugar, and vanilla; stir to mix well and until the sugar is dissolved.
- Add in the whipping cream; stir to combine.
- In a 4- to 5-quart ice cream freezer, freeze cream mixture according to the manufactuer's directions.
- Stir in pecans.
- Ripen for 4 to 24 hours.
Nutrition Facts : Calories 3798, Fat 282.5, SaturatedFat 154.9, Cholesterol 861.7, Sodium 543.4, Carbohydrate 308.3, Fiber 5.2, Sugar 267.6, Protein 29.5
BUTTER PECAN ICE CREAM
Creamy homemade ice cream! Excellent summertime treat!
Provided by SUSAN LONG
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h5m
Yield 16
Number Of Ingredients 7
Steps:
- In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
- Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
- Pour into ice cream maker and freeze according to manufacturers' directions.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 15.1 g, Cholesterol 43.7 mg, Fat 8.3 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 4.1 g, Sodium 29.9 mg, Sugar 13.6 g
BUTTER PECAN CRUNCH
Make and share this Butter Pecan Crunch recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 12m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix crumbs and butter; press into bottom of 9x13 pan.
- Chill.
- Beat pudding mixes and milk until well blended.
- Fold in ice-cream and Cool Whip.
- Spoon over crust.
- Sprinkle with crushed Heath bars.
- Freeze.
- Thaw about 20 minutes before cutting.
Nutrition Facts : Calories 278.7, Fat 15, SaturatedFat 9.8, Cholesterol 22.7, Sodium 361, Carbohydrate 34.2, Fiber 0.5, Sugar 25.8, Protein 2.8
BUTTER PECAN ICE CREAM
This rich buttery ice cream sure beats store-bought versions. And with its pretty color and plentiful pecan crunch, it's nice enough to serve guests at a summer party.
Provided by looneytunesfan
Categories Frozen Desserts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
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 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.
Nutrition Facts : Calories 293.7, Fat 18.3, SaturatedFat 8.4, Cholesterol 93.9, Sodium 62.8, Carbohydrate 30.2, Fiber 0.7, Sugar 27, Protein 3.9
PECAN CRUNCH ICE CREAM
So delicious and easy everyone will think you made homemade icecream!...i wont tell!:)This is another recipe received from my recipe party...fav in my family! Always requested at BBQ's or birthdays!
Provided by amy schmill
Categories Other Desserts
Time 35m
Number Of Ingredients 7
Steps:
- 1. preheat oven to 375* Mix together: flour, oats, brown sugar,butter and pecans. Spread into a 9*13 cassarole dish and TOast in oven for 15 mins...turning every 5 mins
- 2. remove from oven and let cool completely
- 3. once cooled break up mixture into small pieces and remove 1/2 the mixture and set aside. spread the remaining evenly in dish. Top with ice cream Then drizzle butterscotch ontop of icecream then sprinkle remaining (baked) mixture unto icecream.
- 4. Freeze for a few hours then serve!
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