Contest-Winning Butter Pecan Ice Cream

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 cup Brown sugar, packed
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1 tbsp Butter
  • 1 1/2 cups Half-and-half cream
  • 1/2 cup Heavy whipping cream

Found on tasteofhome.com

Description

Ingredients

• 1/2 cup chopped pecans
• 1 tablespoon butter
• 1-1/2 cups half-and-half cream
• 1 cup packed brown sugar
• 2 eggs, lightly beaten
• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract

Directions

• Directions 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 manufacturers directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 1 quart. Originally published as Butter Pecan Ice Cream in Taste of Home June/July 2004, p29 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition