BUTTER PECAN ICE CREAM
Follow step-by-step, photo illustrated instructions for making this creamy and crunchy Butter Pecan Ice Cream. We're toasting our pecans, making our custard from scratch, then freezing it in our wooden ice cream churn. We'll take it up a notch by using Maple Syrup and North Carolina grown Pecans. The whole family is going to love you for making this one.
Provided by Steve Gordon
Categories Desserts
Time 1h
Number Of Ingredients 12
Steps:
- In a medium size mixing bowl...
- Add Pecans
- Add Butter
- Add Sugar
- Add Salt
- Mix ingredients well.
- Spread pecans on a parchment lined baking sheet.
- Bake at 350° for 10-12 minutes.
- Remove from oven, let cool completely.
- Separate the egg yolks from the whites.
- In a large mixing bowl... Add egg yolks.
- Whisk yolks well, until creamy.
- Add the packed cup of brown sugar.
- Add granulated sugar.
- Add corn starch.
- Whisk ingredients together well.
- Add pancake syrup, whisk again until mixed well.
- Place a medium sized sauce pot over medium heat on your stove top.
- Add the whole milk.
- Bring milk up to 170°, and let cook for one minute at this temperature.
- Temper the egg mixture by adding just a small amount of hot milk to the mixing bowl.
- Stir constantly, continuing to add milk, until all the milk has been mixed in.
- Return the mixture to the sauce pot and place back over Medium heat.
- Cook the mixture, stirring constantly, until it reaches 170° again and thickens.
- Test by coating a wooden spoon with mixture.
- It should stay separated when you pull your finger through the mixture on the back of spoon.
- Remove sauce pot from heat and place in sink.
- Continue to stir as you let cold water rise up around the outside of the pan just over half way.
- Let the mixture cool completely.
- Place in another container with a lid, cover and refrigerate overnight.
- When ready to freeze...
- Add the pecan pieces to the custard.
- Add whipping cream.
- Add Vanilla extract.
- Place mixture in can of freezer and freeze according to directions for your ice cream maker.
- Enjoy!
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.
NO-COOK, HOMEMADE BUTTER PECAN ICE CREAM
My favorite homemade ice cream recipe. An easy no-cook ice cream recipe that will satisfy your sweet tooth without the hassle of an egg recipe.
Provided by Jim79
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h57m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 520.4 calories, Carbohydrate 40.9 g, Cholesterol 58.7 mg, Fat 37.4 g, Fiber 2.7 g, Protein 9.5 g, SaturatedFat 12.3 g, Sodium 283.8 mg, Sugar 37 g
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 ICE CREAM
Categories Ice Cream Machine Dairy Nut Dessert Freeze/Chill Quick & Easy Pecan Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Toast pecans in a shallow baking pan in middle of oven until fragrant and a shade darker, 7 to 8 minutes. Add butter and salt to hot pecans and toss until butter is melted, then cool pecans completely (they will absorb butter).
- Whisk together brown sugar and cornstarch, then add eggs, whisking until combined. Bring milk and cream just to a boil in a 3- to 4-quart heavy saucepan over moderately high heat, then add to egg mixture in a stream, whisking constantly, and transfer custard to saucepan.
- Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer, 2 to 3 minutes (do not let boil).
- Immediately pour custard through a fine-mesh sieve into a bowl and stir in vanilla, then cool, stirring occasionally. Chill custard, its surface covered with wax paper, until cold, at least 3 hours.
- Freeze custard in ice cream maker until almost firm. Stir together ice cream and pecans in a bowl, then transfer to an airtight container and put in freezer to harden.
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- In a saucepan over low heat combine sugars, butter and ice cream until melted and sugars are dissolved. pour mixture evenly over the rolls. Cover tightly with plastic wrap sprayed with cooking spray. Let rise in a warm place over night.
- In the morning, remove plastic wrap and bake at 350 degrees for 20-25 minutes. After they cool just a little while, invert the rolls into another pan the same size or onto a platter, then the sticky part and nuts will be on the top.
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